Corn Souffle Stouffer's Copycat

Indulge in the rich, creamy comfort of this Corn Soufflé Stouffer’s Copycat recipe, a decadent side dish that captures the essence of the beloved classic. Featuring a perfectly balanced blend of whole sweet corn kernels, cream-style corn, and shredded white cheddar cheese, this soufflé delivers a light and airy texture with a golden, velvety finish. The recipe combines an easy-to-make roux, fluffy whipped egg whites, and a touch of baking powder to achieve its signature rise, while subtle hints of white pepper and sugar add depth of flavor. Ready in under an hour, this crowd-pleasing dish is perfect for holiday meals, potlucks, or whenever you crave a side that's both nostalgic and sophisticated. Serve it warm, and watch how this irresistible soufflé steals the spotlight!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 8

Ingredients

• 4 tablespoons unsalted butter
• 1.5 tablespoons all-purpose flour
• 1.5 cups whole milk
• 2 tablespoons granulated sugar
• 0.5 teaspoons salt
• 0.25 teaspoons ground white pepper
• 3 large eggs
• 2 cups frozen corn kernels
• 0.5 cups shredded white cheddar cheese
• 1 teaspoons baking powder
• 1 cup cream-style corn

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 2-quart baking dish or soufflé dish.

Step 2

In a medium saucepan over medium heat, melt the butter until fully liquified. Once melted, whisk in the flour and cook for 1-2 minutes until lightly golden, forming a roux.

Step 3

Gradually whisk in the milk, ensuring there are no lumps. Continue cooking and stirring until the mixture thickens, about 4-5 minutes.

Step 4

Stir in the sugar, salt, and white pepper until well combined. Remove the saucepan from heat and allow the mixture to cool slightly.

Step 5

Separate the eggs, placing the yolks in one bowl and the whites in another clean bowl. Beat the egg yolks thoroughly and temper them by slowly adding a small amount of the warm milk mixture into the yolks while whisking constantly. Then, pour the tempered yolks back into the milk mixture and stir to combine.

Step 6

Fold the frozen corn, shredded white cheddar cheese, and cream-style corn into the mixture. Sprinkle in the baking powder and mix gently to combine.

Step 7

Using a handheld or stand mixer, beat the egg whites to stiff peaks. Gently fold the beaten egg whites into the corn mixture in three additions, being careful not to deflate the volume.

Step 8

Pour the mixture into the prepared baking dish. Smooth the top with a spatula.

Step 9

Bake in the preheated oven for 30-35 minutes, or until the soufflé is puffed and golden brown on top. A toothpick inserted in the center should come out clean.

Step 10

Serve immediately for the best texture and flavor. Enjoy!

Nutrition Facts

Serving size	(1322.4g)

Amount per serving	% Daily Value*
Calories	1733.8

Total Fat 97.9g	0%
Saturated Fat 52.5g	0%
Polyunsaturated Fat 0.9g
Cholesterol 785.9mg	0%
Sodium 3061.9mg	0%
Total Carbohydrate 177.5g	0%
Dietary Fiber 14.3g	0%
Total Sugars 76.3g
Protein 63.7g	0%

Vitamin D 296.0IU	0%
Calcium 970.1mg	0%
Iron 6.6mg	0%
Potassium 2242.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 13.8%

Carbs: 38.5%