Corn Soufflé: Stouffer’s Copycat Recipe and Complete Guide
Recreate the classic Stouffer’s corn soufflé at home with this flavorful, easy-to-follow guide and discover tips, reviews, and serving ideas.
Corn Soufflé: The Classic Comfort Food Reinvented
Corn soufflé is a beloved side dish popularized by Stouffer’s, known for its creamy, slightly sweet, and savory profile. This copycat recipe allows home cooks to recreate the restaurant and freezer aisle favorite with simple ingredients and a straightforward method. Perfect for holidays, family gatherings, or as an everyday comfort food, this comprehensive guide explains every step to achieving the perfect soufflé and answers common questions so you can enjoy this classic at home.
What Makes Corn Soufflé Special?
- Smooth and Delicate Texture: A balance between a custard and a casserole, resulting in a light, almost airy bite.
- Sweet and Savory Flavor: The combination of creamed corn, a hint of nutmeg, sugar, and dairy creates complex but familiar flavors.
- Family Favorite: Ranks high as a go-to side dish that pleases all ages, making it perfect for gatherings.
- Simple Ingredients: Most pantries contain what is necessary for this dish, making it accessible and quick to prepare.
Ingredients for Stouffer’s Copycat Corn Soufflé
- 2 large eggs
- 2 tablespoons cornstarch
- 2 tablespoons granulated sugar
- Salt to taste
- Freshly ground black pepper to taste
- 1/8 teaspoon nutmeg
- 1 can (16 oz) cream-style corn
- 1/2 cup sour cream
- 1/2 cup milk
You can easily double the recipe for gatherings. Use whole milk and full-fat sour cream for the best texture.
Equipment Needed
- 8-inch square baking dish
- Mixing bowl
- Whisk or hand mixer
- Oven, preheated to 400°F (205°C)
- Cooking spray or butter for greasing
Step-by-Step: How to Make Corn Soufflé
- Preheat the Oven
Preheat your oven to 400°F (205°C). Grease the baking dish with cooking spray or a thin coating of butter to prevent sticking. - Beat the Eggs
In a large mixing bowl, beat the eggs until foamy for an airier soufflé. Use a whisk or electric mixer for best results. - Add Dry Ingredients
Sprinkle in the cornstarch, sugar, salt, pepper, and nutmeg. Mix well to combine evenly, ensuring no lumps of cornstarch remain. - Incorporate Wet Ingredients
Stir in the creamed corn, sour cream, and milk. Blend until the mixture becomes uniform and smooth. - Pour and Bake
Pour the batter into the prepared baking dish. Level the surface with a spatula or the back of a spoon. - Bake
Place the dish in the center of the preheated oven. Bake for 35 minutes, or until the top is golden and a knife inserted in the center comes out clean. - Cool and Serve
Let the souffle rest for a few minutes. Serve warm for best results.
Cooking Tips & Variations
- Spice It Up: Add a pinch of cayenne or chopped jalapeño for subtle heat.
- Cheesy Touch: Fold in 1 cup of shredded cheddar for a richer, cheesier soufflé.
- Light and Fluffy: Separate the eggs and beat the whites to soft peaks, then gently fold them into the mixture immediately before baking for extra lift.
- Make Ahead: Prepare the batter up to 4 hours in advance and refrigerate; bake just before serving.
Nutritional Information
| Per Serving (1/6th recipe) | Amount |
|---|---|
| Calories | 172 |
| Fat | 7g |
| Carbohydrates | 22g |
| Protein | 5g |
| Sodium | 376mg |
Values are approximate, based on standard ingredient brands. Adjustments may be needed for different additions and substitutions.
Why Creamed Corn?
Creamed corn is the star ingredient in this soufflé for its naturally sweet flavor and blend of both liquid and solid corn kernel textures. It binds the mixture without making it dense, delivering the expected creamy consistency.
Serving Suggestions
- As a classic side with roast chicken, turkey, beef, or pork.
- Perfect at holiday tables such as Thanksgiving or Christmas as an alternative to plain corn or cornbread.
- Served with a fresh green salad or alongside steamed vegetables for a lighter meal.
- Leftovers can be gently reheated in the oven or eaten cold as a snack.
Make It Your Own
- Herbs: Sprinkle finely chopped chives, parsley, or thyme for extra freshness.
- Protein Add-ins: Stir in crumbled bacon or diced ham for a heartier dish.
- Vegetable Boost: Add a handful of sautéed onions, red bell peppers, or chopped spinach.
User Reviews: What Home Cooks Say
- “This sounds wonderful and not the usual cornbread one. Thanks, will definitely try this one!” — valinkenmore
- “Since I love Stouffer’s corn soufflé, I’m sure to love this! Thanks.” — maureenlaw
- “Ranks right up there as a family favorite. Love this stuff….” — notyourmomma
Most reviewers agree that this homemade version easily rivals the store-bought original and is praised for its simplicity and authentic flavor. It has become a frequently requested side for both special occasions and everyday dinners alike.
Frequently Asked Questions (FAQs)
Q: Can I use fresh or frozen corn instead of creamed corn?
A: Traditional corn soufflé relies on creamed corn for consistency and moisture. Substituting with fresh or frozen corn may require blending some with milk or cream to approximate the same texture.
Q: How can I make this gluten-free?
A: This recipe is naturally gluten-free as it uses cornstarch instead of wheat flour. Always verify ingredients such as sour cream and cornstarch are labeled gluten-free for those with allergies.
Q: Can I double or triple the recipe for a crowd?
A: Yes. Simply multiply all the ingredients proportionally and use a larger baking dish. Baking time may increase slightly; check doneness by inserting a knife into the center.
Q: How do I store and reheat leftovers?
A: Cool leftovers completely before covering and refrigerating for up to 3 days. Reheat covered in a 325°F (163°C) oven until warmed through; avoid microwaving as it can alter texture.
Q: What can I use instead of sour cream?
A: Greek yogurt makes a good substitute for sour cream if you prefer or need less fat. You can also use plain yogurt or crème fraîche.
Expert Tips for the Perfect Soufflé
- Eggs at Room Temperature: Allow eggs to come to room temperature for better volume when beaten.
- Don’t Overmix: Mix just until combined for a light, tender texture.
- Check Doneness: A knife inserted in the center should come out clean, but the middle should still have slight jiggle.
- Let It Rest: Give the soufflé a brief rest before cutting to help it set and make serving easier.
Shortcuts and Time-Saving Ideas
- Use a food processor or hand mixer to beat ingredients quickly for extra fluffiness.
- Line the baking dish with parchment for quick cleanup.
- Mix dry ingredients ahead of time and store in a labeled jar for an even quicker prep.
Comparing Corn Soufflé and Cornbread
| Feature | Corn Soufflé | Cornbread |
|---|---|---|
| Texture | Creamy, custard-like | Crumbly, bread-like |
| Main Base | Creamed corn, egg, dairy | Cornmeal, flour, egg, milk |
| Sweetness | Moderately sweet | Varies (often less sweet) |
| Occasions | Holidays, comfort dinners | BBQ, chili suppers, picnics |
Conclusion
This copycat Stouffer’s corn soufflé recipe makes it easy to recreate a nostalgic favorite in your kitchen. With simple ingredients and step-by-step instructions, you’ll enjoy a classic side dish that is sure to be a hit at any meal. Whether you follow the original version faithfully or give it your own custom twist, this dish is guaranteed to bring warmth, flavor, and comfort to your table.
