Martha Stewart Corn Soufflé Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

Martha Stewart corn soufflé is a golden, puffed side dish with a soft custardy center and sweet kernels of corn running through every spoonful. It tastes gently sweet and savory at once, thanks to fresh corn, a little sugar and a pinch of nutmeg. The texture is the real draw: airy at the edges, creamy in the middle. This version is inspired by Martha Stewart’s classic American home-entertaining style, not a copy of her exact recipe.

You’ll need 65 minutes from start to finish, with 20 minutes of prep and 45 minutes in the oven. It’s a straightforward bake, and most of the work is whisking and folding — nothing tricky. I make it for holiday tables and Sunday dinners, but it’s just as welcome at a potluck or alongside a weeknight roast chicken.

Why This Martha Stewart Corn Soufflé Works

The base is a thick corn custard made on the stovetop, and letting it cool for 5 minutes before you add the yolks keeps them from scrambling. That step is the one home cooks skip, and it’s the one that matters most.

Beating the whites only to soft, glossy peaks gives you lift without a dry, chalky texture. Folding them in thirds, rather than all at once, keeps the batter light so the soufflé rises high and stays tender.

What You’ll Love About It

It puffs up dramatically in the oven and looks impressive on the table. Sweet corn and a touch of sugar give it a flavor everyone likes, even picky eaters. Best of all, it’s a side dish you can partly make ahead.

Ingredients

Here’s what you need for six servings.

• 3 tablespoons (43g) unsalted butter — plus more for greasing the dish.
• 1/2 cup (63g) all-purpose flour
• 1 1/4 cups (300ml) whole milk — whole milk gives the creamiest base; don’t swap in skim.
• 2 cups (300g) fresh corn kernels — from about 3 ears, or frozen corn, thawed.
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg — fresh grating tastes much better than pre-ground.
• 4 large eggs — separated, at room temperature.
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon cream of tartar — helps the whites hold their structure.

Equipment

• Soufflé dish — 2-quart (1.9L), or a 9-inch (23cm) round baking dish.
• Saucepan — medium, heavy-bottomed for even heat.
• Balloon whisk — for a smooth, lump-free base.
• Electric mixer — hand or stand, for the egg whites.
• Large mixing bowl — clean and grease-free for whipping.
• Rubber spatula — for gentle folding.

How to Make Martha Stewart Corn Soufflé

Step 1: Heat the Oven and Prep the Dish

Preheat the oven to 350°F (175°C). Generously butter a 2-quart (1.9L) soufflé dish or a 9-inch (23cm) round baking dish, then dust it lightly with flour and tap out the excess. Set it aside. Coating the dish this way gives the batter something to grip as it climbs.

Step 2: Make the Butter and Flour Base

Melt the 3 tablespoons (43g) butter in a medium saucepan over medium heat. Whisk in the flour and cook, whisking constantly, for 1 minute, until the mixture is bubbly and fragrant but not browned. Keep the whisk moving so it doesn’t catch and scorch.

Step 3: Whisk In the Milk

Pour in the milk gradually in a steady stream, whisking the whole time. Cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 3 to 4 minutes. It’s ready when it coats the back of a spoon.

Step 4: Add the Corn and Yolks

Pull the pan off the heat and stir in the corn, salt, pepper and nutmeg. Let it cool for 5 minutes, stirring now and then, then whisk in the egg yolks one at a time until smooth. If the base is still hot when the yolks go in, they’ll curdle.

Step 5: Whip the Egg Whites

In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy. Gradually add the sugar and beat until soft, glossy peaks form, about 3 to 4 minutes. Don’t overbeat to stiff peaks or the soufflé will be dry.

Step 6: Fold Everything Together

Fold one-third of the beaten whites into the corn mixture to lighten it, then fold in the rest in two additions, just until no streaks remain. Use a light hand — if you stir instead of fold, you’ll deflate the batter and lose the rise.

Step 7: Fill the Dish

Spoon the batter into the prepared dish and smooth the top with a spatula. Run your thumb around the inside rim to make a shallow indentation; this little groove helps the soufflé rise evenly instead of catching on the edge.

Step 8: Bake Until Puffed and Golden

Bake on the center rack until puffed, golden brown, and the center is set but still slightly jiggly, 35 to 40 minutes. The center should read 160°F (71°C) on an instant-read thermometer. Don’t open the oven door during the first 25 minutes or the soufflé may collapse.

Step 9: Serve Right Away

Bring it straight to the table and spoon it out of the dish. It will start to fall shortly after it comes out of the oven, so serve it while it’s still tall.

What to Serve With It

• Roast chicken — a simple herb-roasted bird makes it a Sunday dinner.
• Glazed turkey steak — the sweetness plays off the savory corn.
• Green beans — steam them with a little butter and lemon.
• Holiday spread — it fits right in next to turkey and cranberry sauce.

Tips for the Best Results

Room-temperature eggs whip faster and hold more air, so set them out 30 minutes ahead. Grease the dish right before you fill it, and get the soufflé into the hot oven without delay. Keep the oven door shut until the 25-minute mark — no peeking.

Easy Variations

• Cheese version — fold in 1/2 cup (50g) grated sharp cheddar with the corn.
• Smoky flavor — add 1/4 teaspoon smoked paprika to the base with the nutmeg.
• Herb twist — stir 1 tablespoon chopped chives into the batter before folding.
• Spicy kick — add 1/4 teaspoon cayenne for a gentle warmth.

Storing and Reheating

This soufflé is best eaten right away. Leftovers keep covered in the fridge for up to 2 days; freezing isn’t recommended because the texture turns watery. Reheat in a 350°F (175°C) oven for 10 to 12 minutes, until it reaches 165°F (74°C) in the center — it won’t rise again, but it still tastes good.

Nutrition (per serving)

These values are estimates per serving and will vary with your exact ingredients.

FAQs

Can I make this Martha Stewart corn soufflé recipe ahead of time?

Yes — the corn base can be made through step 4, cooled, covered and refrigerated up to 1 day ahead. Bring it to room temperature before folding in the egg whites so the batter rises properly.

Where did corn soufflé come from?

Soufflés trace back to 18th-century French kitchens, and American cooks adapted the technique to local ingredients like sweet corn. Corn pudding and corn soufflé became popular Southern and holiday side dishes, prized for their light texture.

Why did my soufflé fall?

Opening the oven too early, underbeating the whites, or overfolding the batter are the usual culprits. Keep the door shut for the first 25 minutes and fold gently, just until no streaks remain.

Can I use frozen corn instead of fresh?

Yes, 2 cups (300g) of thawed frozen corn works well and saves time in winter. Pat it dry with paper towels so the extra moisture doesn’t weigh down the batter.

Martha Stewart-Inspired Corn Soufflé

Print Recipe

A light, golden corn soufflé with a delicate custardy center and a hint of sweetness from fresh corn and a touch of sugar. Inspired by Martha Stewart’s classic American entertaining style, it puffs beautifully in the oven and makes a stunning side dish for holidays and Sunday dinners.

• Author: Anabelle Mclean
• Prep Time: 20
• Cook Time: 45
• Total Time: 65
• Yield: 6 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 3 tablespoons (43g) unsalted butter, plus more for greasing
• 1/2 cup (63g) all-purpose flour
• 1 1/4 cups (300ml) whole milk
• 2 cups (300g) fresh corn kernels (from about 3 ears) or frozen corn, thawed
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon freshly grated nutmeg
• 4 large eggs, separated, at room temperature
• 1/4 cup (50g) granulated sugar
• 1/4 teaspoon cream of tartar

Instructions

1. Preheat the oven to 350°F (175°C). Generously butter a 2-quart (1.9L) soufflé dish or a 9-inch (23cm) round baking dish and dust lightly with flour, tapping out the excess; set aside.
2. In a medium saucepan, melt the 3 tablespoons (43g) butter over medium heat. Whisk in the flour and cook, whisking constantly, for 1 minute until bubbly and fragrant but not browned.
3. Gradually whisk in the milk in a steady stream. Cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 3 to 4 minutes. It should coat the back of a spoon.
4. Remove from the heat and stir in the corn, salt, pepper, and nutmeg. Let cool for 5 minutes, stirring occasionally, then whisk in the egg yolks one at a time until smooth.
5. In a large, clean bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until foamy. Gradually add the sugar and beat until soft, glossy peaks form, about 3 to 4 minutes; do not overbeat to stiff peaks or the soufflé will be dry.
6. Gently fold one-third of the beaten whites into the corn mixture to lighten it, then fold in the remaining whites in two additions just until no streaks remain, being careful not to deflate the batter.
7. Spoon the batter into the prepared dish and smooth the top with a spatula. Run your thumb around the inside rim of the dish to create a shallow indentation, which helps the soufflé rise evenly.
8. Bake on the center rack until puffed, golden brown, and the center is set but still slightly jiggly, 35 to 40 minutes. Do not open the oven door during the first 25 minutes of baking or the soufflé may collapse.
9. Serve immediately, spooned from the dish, as the soufflé will begin to fall shortly after coming out of the oven.

Notes

Storage: This soufflé is best served immediately, but leftovers can be covered and refrigerated for up to 2 days. Freezing is not recommended because the texture becomes watery. Make-ahead: The corn base can be prepared through step 4, cooled, covered, and refrigerated up to 1 day ahead; bring to room temperature before folding in the egg whites. Reheating: Reheat leftovers in a 350°F (175°C) oven for 10 to 12 minutes, until heated through; the soufflé will not rise again but will still taste good.

Nutrition

• Calories: 290
• Sugar: 13g
• Sodium: 260mg
• Saturated Fat: 6g
• Carbohydrates: 36g
• Fiber: 2g
• Protein: 9g
• Cholesterol: 165mg

Keywords: Martha Stewart corn soufflé, corn soufflé recipe, easy corn soufflé, fresh corn soufflé, baked corn soufflé, holiday side dish, Thanksgiving corn soufflé, creamy corn casserole, soufflé side dish, American corn soufflé