Gluten Free Corn Soufflé

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This easy, gluten free corn souffle is going to be such a crowd pleaser at your holiday dinners this year! It’s loaded with sweet corn, cornbread mix and pepper jack cheese to make the ultimate comfort food side dish. Say goodbye to regular old cornbread and hello to my delicious, cheesy corn casserole!

Gluten free corn soufflé out of the oven!

Why I love this classic comfort food side dish:

This gluten-free corn souffle is unbelievably easy to make, with most of the ingredients being store-bought and simply just combined before baking. There’s no need for any special equipment or complicated instructions and when something can be so delicious yet so easy, I’m all in! Not only that though, it’s a very nostalgic dish that’s great dish for the holiday season. I promise, this is always one of the first things to go at every holiday meal.

What is corn soufflé?

Corn casserole is one of my favorite sides to enjoy at thanksgiving and family gatherings. You may know it as creamed corn casserole, corn pudding, spoon corn, or corn soufflé. it’s similar to cornbread but adds other ingredients into the mix such as whole kernel corn, sour cream, butter, cheese and creamed corn to form a new dish that has cornbread as the base.

This easy side dish calls for only a handful of readily accessible ingredients.

Ingredients you’ll need for gluten free corn soufflé:

Creamed corn
Sour cream
Eggs
Frozen corn kernels (thawed)
Gluten-free cornbread mix
Salted butter
Pepper jack cheese
Jalapeño

This gluten free corn soufflé has a creamy interior and crispy, cheesy top!

How to make this simple side dish:

Combine everything but the cheese and jalapeño in a large bowl.
Transfer into a greased casserole dish and top with sliced jalapeños, then the cheese.
Bake until golden brown and bubbly!

This gluten-free corn casserole recipe doesn’t have to be gluten free!

When it comes to thanksgiving dinner, I try to make dishes that work for the whole family! For us, that included a gluten-free version of corn casserole but you can 100% use regular jiffy cornbread mix in place of the gluten-free cornbread mix if you prefer.

PSA:

I love the perfect balance of sweet, salty and spicy that this corn pudding recipe offers but adapt it to what you like! If you want to use a different variety of cheese such as cheddar or colby jack, go for it! If you want to leave out the jalapeño for bell peppers or no peppers at all, go for it! Make this dish work for YOU!

Folding whole corn kernels into the soufflé mixture is what this makes. corn soufflé full of corn flavor!

FAQ:

My corn souffle is browning very quickly, what should I do?

An hour and a half in the oven is a long time! To prevent your souffle from becoming too brown on the surface, you can loosely cover the dish with foil after about an hour of baking.

Should I buy honey cornbread mix?

Sure! Krusteaz offers a great honey cornbread mix that I love to use for the touch of sweetness it brings to this great side dish. Bob’s Red Mill has great cornbread mix offerings too!

Can I use fresh corn instead of frozen?

You can use fresh corn in this recipe too! If you’re using fresh corn, just be sure to remove the husks and wash well. You’ll need about 1 and 3/4 cups.

Can I double this recipe to feed a crowd?

Yes! Instead of baking in a 9×9 pan, you can double the ingredient amounts and bake it in a 9×13 pan for about 10-15 minutes longer in the oven.

Can I make this recipe ahead of time?

Sure, the best option is to make it earlier in the day and just loosely cover the pan with foil to leave at room temperature until you’re ready to reheat it later in the day.

How long does leftover corn casserole keep fo?

You can store the leftovers in an airtight container for 3-4 days in the fridge!

Adding thinly sliced jalapeños to this side dish is my favorite way to add some spice.

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