This souffle-like corn casserole is just a little sweet from the corn and honey, and the perfect side for a big family dinner.


Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Julia Bayless

Active Time:
30 mins
Total Time:
1 hrs 15 mins
8 servings

The tradition of souffle-inspired spoonbreads like this one can be directly traced back to enslaved Black chefs in Kentucky and Virginia, who incorporated indigenous recipes and ingredients like corn in their kitchens.

This light, fluffy corn casserole feels naturally sweet from the corn, but it has a savory note. The sprinkle of flaky salt and drizzle of honey and butter added at the end compliment the flavors and make such a simple dish really shine. If you don’t have fresh corn available, swap in two cups frozen corn kernels.


  • 2 1/2 tablespoons unsalted butter, at room temperature, divided, plus more for serving

  • 2 ears fresh yellow corn

  • 3 1/2 teaspoons kosher salt, divided

  • 1/2 cup (about 2 1/2 ounces) fine white cornmeal

  • 1/2 cup (about 3 ounces) medium-grind yellow cornmeal

  • 2 tablespoons granulated sugar

  • 2 1/2 cups whole milk

  • 1/2 cup heavy whipping cream

  • 4 large eggs, separated, at room temperature

  • Honey

  • Flaky sea salt


  1. Preheat oven to 350°F. Grease a 2-quart baking dish with 1/2 tablespoon butter.

  2. Bring a large saucepan of water to a boil over high. Add corn and 2 teaspoons of the salt; boil, turning occasionally, until tender, about 5 minutes. Using tongs, transfer corn to a plate. Set aside, and let cool slightly. Drain water from saucepan.

  3. Whisk together white and yellow cornmeal, sugar, and remaining 1 1/2 teaspoons salt in a medium bowl until combined; set aside. Heat milk in saucepan over medium-high until bubbling around edges and milk starts to boil (be careful to not let milk boil over). Slowly add cornmeal mixture, whisking constantly, until thickened, 30 seconds to 1 minute. Reduce heat to low, and gradually add cream, stirring constantly using a heatproof silicone spatula until combined. Cook, stirring often, until smooth and thickened (mixture should hold together when you drag spatula through the center), 3 to 5 minutes. Remove from heat; add remaining 2 tablespoons butter, stirring until combined. Transfer to a large heatproof bowl; set aside, and let cool to room temperature, about 15 minutes.

  4. Cut corn kernels from cobs, reserving cobs; set kernels aside. For each cob, position cob vertically over a sturdy cutting board, and carefully drag the heel of a knife (blade facing away from you) downwards along the grooves of the cob, extracting pulp and extra bits of corn kernels that remain. Transfer pulp and corn kernels to a blender. Process until mixture is thickened, 30 seconds to 1 minute (you should have about 3/4 cup puree). Add corn puree to cornmeal mixture, and stir vigorously until combined. Add egg yolks to cornmeal mixture, stirring constantly, until incorporated.

  5. Beat egg whites in a large bowl with an electric mixer on medium speed until stiff peaks form, 4 to 5 minutes. Whisk 1/4 cup egg whites into cornmeal mixture. Working in 3 batches, fold in remaining egg whites. Immediately pour into prepared dish.

  6. Bake in preheated oven until puffed and golden on top, 30 to 40 minutes. Serve with honey, flaky sea salt, and additional butter.

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