Brûléed Corn Soufflé
Brûléed Corn Soufflé
A sweet, buttery, “corn cake meets soufflé” dish with a crackly brûléed sugar top.
About This Recipe
This corn soufflé is my dream hybrid of cornbread, corn pudding, and dessert. It’s soft, custardy, sweet, buttery, and finishes with a caramelized brûléed top that takes it from “really good” to insanely addictive. It works as a holiday side dish, but honestly it doubles as dessert. And it’s so easy — you just stir, bake, brûlée, done.
Why You’ll Love It
Ridiculously easy (one bowl, no mixer)
Sweet, custard-y, and ultra moist
That crunchy brûléed top makes it unforgettable
Works for Thanksgiving, Christmas, or weeknights
Uses pantry staples + Jiffy mix
Doubles as a dessert if you want it to
Ingredients You’ll Need
Jiffy cornbread mix
Frozen corn
Sweetened condensed milk
Eggs
Melted butter
Sugar (for the brûlée topping)
Additional melted butter (for the topping)
How to Make It
Mix together the Jiffy, corn, condensed milk, eggs, and melted butter. Pour into a greased baking dish and bake until set in the center and golden on the edges. Drizzle melted butter on top, sprinkle with sugar, and brûlée with a kitchen torch (or broil carefully) until caramelized and crackly. Cool slightly and serve warm or room temp.
Tips for Success
Pan size changes everything:
8.5×11.5 = flatter, more cake-like;
8×8 = thicker, more soufflé-like.Don’t over-bake: pull it when the center is set but still soft.
Torch > broiler: A torch gives you even caramelization without burning.
Want extra corn flavor? Add another ½ cup corn.
Want it more dessert-y? Add a splash of vanilla.
Frequently Asked Questions
Can I use canned corn instead of frozen?
Yes — drain it well.
Can I make it ahead?
Yes. Bake it fully, cool completely, then brûlée right before serving.
What if I don’t have a kitchen torch?
Use the broiler, rack on the highest setting — but watch constantly.
Can I reduce the sweetness?
Cut the condensed milk to ¾ cup or skip the brûléed topping.
Can this be a dessert?
Absolutely — serve it warm with whipped cream or ice cream.
What to Serve With It
Holiday ham
Roast chicken or turkey
BBQ ribs or pulled pork
Chili
Herb-roasted vegetables
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Brûléed Corn Soufflé
Ingredients
1 (8.5 oz) box of Jiffy Cornbread Mix
2 cups frozen corn
1 cup sweetened condensed milk
2 large eggs, lightly beaten
1/2 cup melted butter, I use salted
1/3 cup sugar (for brûlée)
4 tablespoons salted butter, melted (for brûlée)
Instructions
Preheat your oven to 350°F (175°C)
Grease a 8.5x11.5-inch baking dish and set aside. You can also use a smaller dish for more of a soufflé texture
In a large mixing bowl, combine the Jiffy Mix, corn, eggs, melted butter, and condensed milk. Stir everything together until well combined.
Pour the cornbread mixture into the greased baking dish.
Bake for 20-35 minutes, until the center no longer jiggles and the sides are starting to caramelize. You can check for doneness by inserting a toothpick into the center; it should come out clean. If you’re using a 8.5x11.5 pan you’ll bake it for less time than if you’re using an 8x8 pan.
Remove from oven and pour melted butter on top and evenly wdistribute. Sprinkle sugar on top and move the dish around to evenly distribute the sugar. Use a torch to caramelize. Let cool for 5-10 minutes and then serve- or cool completely and serve. Another option if you don’t have a torch, you can turn the oven on broil and arrange the rack to the highest position. Stick the cornbread in the oven and watch it very closely so that it doesn’t burn. You’ll need to rotate the dish to get the caramelization as even as possible.
