Paula’s Famous 4-Ingredient Corn Soufflé (Easy Thanksgiving Side Dish)
I am about to share one of the BEST Thanksgiving side dishes you will ever put in your mouth! And when I tell you this corn soufflé is almost better than dessert, I am not kidding. Better than pumpkin pie? Absolutely! Better than pecan pie? Well, let’s not get carried away, but it’s pretty gosh darn close!
This recipe comes from my sister’s sister-in-law, Paula. Every single Thanksgiving, Paula brings her famous corn soufflé to our family dinner, and let me tell you something, it is OUTRAGEOUS! It’s sweet, buttery, creamy, and has the most delicious golden top. It’s one of those dishes that you take one bite of and immediately wonder where it’s been your entire life.
I learned how to make this recipe from Paula years ago, and I actually went back and watched an old video of myself making it in 2022 because I wanted to make sure I shared it exactly how I learned it. And here’s the best part. You only need FOUR ingredients, a blender, and a baking dish! That’s it! No flour, no cornbread mix, no complicated instructions, and you don’t even need to grease your baking dish.
I love serving this corn soufflé alongside my Grandma’s Mashed Potatoes, Traditional Sausage Stuffing, homemade cranberry sauce, and a beautiful whole roasted Thanksgiving turkey. It’s the perfect little sweet addition to an otherwise savory Thanksgiving plate. I’m telling you right now, once you make Paula’s famous corn soufflé, you’re going to be making it every Thanksgiving!
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My Complete Thanksgiving Dinner
If you’re planning your Thanksgiving dinner, you’ve come to the right place! I love a traditional Thanksgiving dinner with all the fixings, and this corn soufflé is the perfect addition to the table. I always say that Thanksgiving is all about the sides, but of course, we need a beautiful turkey to go along with them!
Start with my Whole Roasted Thanksgiving Turkey, add a big helping of Grandma’s Mashed Potatoes, my family’s Traditional Sausage Stuffing, and my Easy Crockpot Cranberry Sauce.
And don’t forget the gravy! My Make Ahead Turkey Gravy is absolutely delicious, and you know I take my gravy seriously! If you’re having a smaller Thanksgiving dinner this year, you can also try my Easy Crockpot Turkey Breast with Homemade Gravy. Now imagine that plate with a scoop of this sweet, buttery corn soufflé right next to your turkey and mashed potatoes. Holy smokes!
Why You’ll Love This Corn Soufflé
- Only four ingredients! Eggs, sweetened condensed milk, salted butter, and whole kernel corn. That’s the entire recipe!
- Everything goes in the blender! No complicated preparation and hardly any cleanup.
- No need to grease the baking dish! There’s plenty of butter already in the recipe.
- Sweet, buttery, and creamy! It tastes almost like dessert, but it’s served right alongside your Thanksgiving dinner.
- You control the corn texture! Pulse it a few times for a little texture or blend it longer if you prefer a smoother soufflé.
- Perfect for Thanksgiving! It’s delicious with turkey, mashed potatoes, stuffing, cranberry sauce, and gravy.
- A family favorite! Paula has been bringing this to our Thanksgiving dinner for years, and now you can make it part of your family’s tradition, too!
All you need are four simple ingredients to make Paula’s famous corn soufflé!
Add the eggs, sweetened condensed milk, and softened salted butter to your blender.
Drain both cans of whole kernel corn really well, removing all the liquid. Add the drained corn and pulse a few times, leaving as much corn texture as you like.
Pour the mixture into an ungreased baking dish. It will look loose, and that’s normal!
Let rest for 30 minutes, then scoop and serve alongside your Thanksgiving dinner!
CLICK HERE for my top (I am in size small)
Click here: for my Large Checkered Cutting Board and my Small Checkered Cutting Board!
What to Serve With Corn Soufflé
Melissa’s Tips!
- Use regular salted butter. That’s how Paula taught me to make this recipe, and that’s exactly how I make it.
- Make sure your butter is softened. Don’t put cold sticks of butter straight into the blender.
- Cut your butter into pats. I like to cut the softened butter into smaller chunks before blending so everything mixes together easily.
- Blend the first three ingredients first. Add the eggs, sweetened condensed milk, and softened butter to the blender and blend until smooth, about 20 seconds.
- Drain your corn REALLY well. You don’t want any extra liquid from those cans going into your soufflé.
- Pulse the corn to your liking. I prefer leaving some corn texture, so I only pulse the blender a few times. You can blend it longer if you prefer a smoother soufflé.
- Don’t worry if the mixture looks loose. That’s completely normal before baking.
- Do not grease your baking dish. There’s plenty of butter already in the recipe.
- Use the middle-to-lower oven rack. This is where I like to bake mine.
- Adjust the baking time for your dish. An 8×8 baking dish will take longer than a 9×13 because the soufflé is deeper.
- Let it rest for 30 minutes. This helps everything set before serving.
- Serve it with an ice cream scoop! It’s my favorite way to portion this delicious Thanksgiving side dish.
🤔 Common Questions
No! Sweetened condensed milk is essential to this recipe. Evaporated milk is not the same thing and will not give you the same sweetness or consistency.
That’s exactly how it’s supposed to look! Don’t worry if the mixture looks loose after blending. It will set as it bakes and rests.
Yes! I recently made it in an 8×8, and it turned out delicious. Because the soufflé is thicker, it takes longer to bake. Plan on approximately 75 to 90 minutes at 350°F.
Paula’s Famous 4-Ingredient Corn Soufflé
Ingredients
Equipment
Method
- Preheat your oven to 350°F and position the oven rack toward the middle-to-lower part of the oven.
- Crack the eggs into a blender. Add the sweetened condensed milk and softened salted butter, cutting the butter into smaller pats or chunks before adding it.
- Blend the first three ingredients until smooth, approximately 20 seconds.
- Drain both cans of whole kernel corn extremely well, removing all the liquid.
- Add the drained corn to the blender and pulse a few times until you reach your desired consistency. I prefer leaving a little corn texture, but you can blend it longer for a smoother soufflé.
- Pour the mixture directly into an ungreased 9×13 or 8×8 baking dish. The mixture will look loose, and that’s normal.
- Bake at 350°F on the middle-to-lower rack for approximately 60 minutes in a 9×13 baking dish or 75–90 minutes in an 8×8 baking dish. The top should be golden brown, the edges set, and the center mostly set with a slight jiggle.
- Remove the corn soufflé from the oven and let it rest for approximately 30 minutes before serving.
- Use an ice cream scoop or serving spoon to portion the corn soufflé and serve alongside your favorite Thanksgiving dishes. Enjoy!
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Nutrition
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Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. Make sure to refrigerate within two hours of baking.
