Fluffy corn soufflé is a classic holiday side dish, but it’s easy enough to make for a weeknight dinner! You’ll love the sweet corn flavour and light, creamy texture.
Whether you call it corn soufflé, corn pudding, or corn casserole, you’re probably familiar with this dish! Like green bean casserole , corn soufflé is an old-fashioned favourite for holidays and potlucks; it has the natural sweetness of corn and a light, fluffy texture that practically melts in your mouth. It’s buttery, creamy, and absolutely irresistible.
Traditionally, corn soufflé is made by blending dairy ingredients like milk or cream, butter, and eggs with corn, cornmeal, and flour, which gives it a soft, pudding-like texture. Lucky for us, you can nail that same irresistible texture and flavour without the dairy and eggs!
Why You’ll Love This Corn Soufflé Recipe
- Vegan . As mentioned above, most corn soufflé recipes are made with eggs and dairy, but this version is completely plant-based. Don’t worry, though, everyone at the table will love it—it’s just as delicious as the original!
- Easy to make . This just might be the easiest holiday side dish ever! Simply stir everything together and bake.
- Versatile . There’s plenty of room to make this corn soufflé recipe your own. I share some of my own favourite ideas below.
- Great for a crowd . Corn soufflé is a perfect dish to serve at parties, potlucks, or family gatherings because it makes plenty for everyone, especially if you’re serving it with a lot of other sides.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Canned corn – Drain this well to keep your corn soufflé from having too much liquid.
- Canned creamed corn – Despite its name, creamed corn doesn’t actually have any cream in it. I used canned, but you can also use homemade vegan creamed corn .
- Cornmeal
- Flour – Although I haven’t tested it myself, a measure-for-measure gluten-free flour substitute should also work if you need to make a gluten-free corn soufflé.
- Sugar – To play up the sweetness of the corn.
- Baking powder
- Salt
- Vegan sour cream – Use store-bought or homemade vegan sour cream .
- Vegan butter – Both store-bought and homemade vegan butter will work here, too.
Can I Use Fresh or Frozen Corn Instead of Canned?
Yes, you can use an equivalent amount of thawed frozen corn kernels or fresh corn to make this corn soufflé recipe. If you use fresh corn, place it in a colander after cutting it from the cob to let the excess liquid drain off.
How to Make Corn Soufflé
- Prep. Preheat your oven to 350°F and grease a 9×13-inch pan with cooking spray.
- Make the batter. In a large mixing bowl, stir together all of the ingredients until everything is well-incorporated.
- Bake. Pour the batter into the baking dish and spread it evenly. Bake for 50 minutes, or until a toothpick inserted into the center comes mostly clean.
Tips for Success
- Don’t over – mix the batter . When combining the batter, mix just until the ingredients are incorporated. Over-working the flour can keep the corn soufflé from having the light texture you want.
- Measure the butter, then melt it . If you measure the butter after melting, you’ll end up using more than you need.
- Know when it’s done . A toothpick inserted into the center should come out with a few moist crumbs attached, indicating the soufflé is fully baked but still creamy. Avoid over-baking, as it can dry out the corn soufflé.
Variations
- Looking to spice up your corn soufflé? Consider adding diced jalapeños, or try green chiles for a mild kick.
- Add fresh herbs like chives to introduce another layer of flavour.
- Fold in your favourite shredded plant-based cheese and crumbled vegan bacon (or coconut bacon ) to add some more savoury flavour to your corn soufflé.
Serving Suggestions
If you’re making corn soufflé for a holiday, serve it alongside other vegan crowd-pleasers like broccoli cheese rice casserole , vegan mashed potatoes , and sweet potato soufflé . For an everyday dinner, pair it with vegan chicken and air fryer green beans .
How to Store Leftovers
Wrap the baking dish tightly with plastic wrap or aluminum foil, or transfer the leftover corn soufflé to an airtight container. Refrigerate for up to 3-4 days.
To reheat, simply cover the dish with foil and warm it in a preheated oven at 350°F until it’s heated through. Alternatively, individual portions can be microwaved until warm.
Can I Freeze This Recipe?
Corn soufflé can be frozen for up to 2 months, either wrapped in the baking dish or in an airtight container. To serve, thaw overnight in the refrigerator, then reheat according to the instructions above.
More Vegan Corn Recipes
- Cornbread Pudding
- Corn Nuggets
- 15 Minute Black Bean and Corn Quesadillas
- Corn Succotash
- Grilled Mexican Street Corn
Ingredients
- 1 (15.25-ounce) can of corn, drained , 437.5 grams
- 1 (14.75-ounce) can of creamed corn , 418 grams
- ⅔ cup cornmeal , 88 grams
- ⅔ cup flour , 80 grams
- 1 ½ tablespoons sugar , 18 grams
- 2 ½ teaspoons baking powder , 12 grams
- ½ teaspoon salt , 3 grams
- 1 cup vegan sour cream , 227 grams
- ½ cup vegan butter , melted, 113 grams
Instructions
- Preheat the oven to 350°F and liberally grease a 9×13-inch baking pan with cooking spray.
- In a large mixing bowl, mix together the corn, creamed corn, cornmeal, flour, sugar, baking powder, salt, vegan sour cream, and vegan butter just until all of the ingredients are well incorporated.
- Spread the batter into the baking dish and bake for 50 minutes or until a toothpick inserted into the center comes out clean with a couple of crumbles on it.
Notes
Corn Soufflé
Ingredients
- 1 (15.25-ounce) can of corn, drained 437.5 grams
- 1 (14.75-ounce) can of creamed corn 418 grams
- ⅔ cup cornmeal 88 grams
- ⅔ cup flour 80 grams
- 1 ½ tablespoons sugar 18 grams
- 2 ½ teaspoons baking powder 12 grams
- ½ teaspoon salt 3 grams
- 1 cup vegan sour cream 227 grams
- ½ cup vegan butter melted, 113 grams
Instructions
- Preheat the oven to 350°F and liberally grease a 9x13-inch baking pan with cooking spray.
- In a large mixing bowl, mix together the corn, creamed corn, cornmeal, flour, sugar, baking powder, salt, vegan sour cream, and vegan butter just until all of the ingredients are well incorporated.
- Spread the batter into the baking dish and bake for 50 minutes or until a toothpick inserted into the center comes out clean with a couple of crumbles on it.
Notes
Nutrition
Corn Soufflé https://jessicainthekitchen.com/corn-souffle/ March 25, 2024
Vegan breakfast burritos have everything you need for a complete breakfast in one convenient package, plus Tex-Mex flavours to make them delicious. You’ll love this freezer-friendly meal prep breakfast!
Introducing my favourite make-on-the-weekend-for-the-entire-week-meal: vegan breakfast burritos. Whip these up when you’ve got time on the weekend and breakfast is ready to grab-and-go all week long.
In each blissful bite, you get a mix of sautéed mushrooms, onions, and bell peppers, creamy vegan scramble, plant-based cheese and zesty salsa, all in a tortilla shell. If savoury breakfasts and Mexican food are your fave, these vegan breakfast burritos will become your new go-to!
Why You’ll Love This Vegan Breakfast Burritos Recipe
- Easy weekday breakfasts . Whether you are a busy mom, someone who doesn’t have a lot of time in the morning, or just a human being who probably doesn’t want to have to cook breakfast every single day, vegan breakfast burritos will be perfect for you.
- Bold Tex-Mex flavours . The sautéed veggies give fajita vibes, salsa adds some brightness, and the scrambled vegan egg makes certain that this is a protein-packed breakfast.
- Totally customisable . You could add tomatoes, swap out the mushrooms, omit the vegan cheese, and tailor these breakfast burritos to your tastes. I share some ideas below, too!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil – You’ll need some for cooking the scramble, some for the veggies, and more for making your vegan breakfast burritos crispy on the outside.
- Just Egg – Or another vegan egg substitute.
- Non-dairy milk – Any kind you like as long as it’s unflavoured and unsweetened.
- Salt and pepper
- Vegetables – Onion, bell pepper, and sliced mushrooms.
- Vegan Greek yogurt – Or plain vegan yogurt . Vegan sour cream is also an option.
- Garlic powder
- Tortillas – Make sure they’re burrito-size so they can fit all your fillings!
- Salsa – Your favourite store-bought variety, or try homemade pineapple salsa or restaurant-style blender salsa .
- Shredded vegan cheese – Cheddar or pepper jack would both work well with the flavours in this recipe.
How to Make Vegan Breakfast Burritos
- Scramble the vegan egg. Warm the oil in a skillet set over medium heat. Add the vegan egg, salt, pepper, and a splash of non-dairy milk and scramble until set.
- Cook the vegetables . In another skillet set over medium-high heat, cook the onion, bell pepper, and mushrooms in oil for 5 to 7 minutes, or until the onions are translucent.
- Make the crema. Whisk together the vegan yogurt and garlic powder.
- Assemble. Spread a tablespoon of the yogurt mixture onto each tortilla, leaving a bit of space around the edges. Add the vegan scramble, vegetables, a tablespoon of salsa and a tablespoon of vegan cheese. Roll the tortillas.
- Toast . In a large pan set over medium heat, warm a teaspoon of oil per burrito. When the pan is hot, add the burritos to the pan seam-side-down. Heat for 2 minutes on each side to toast, then serve.
Tips for Success
- Know how to roll a burrito . To roll your vegan breakfast burritos, fold the sides of the tortilla towards the centre, then roll tightly starting from the bottom.
- Use a chunky salsa . To keep your breakfast burritos from getting soggy, use a chunky salsa instead of one that’s liquid-y.
- Reuse one of the skillets . So you don’t have to wash three pans, wipe one clean after sautéing the vegetables or scrambling the vegan eggs and use it again to toast your burritos.
Variations
- Use tofu scramble . Instead of Just Egg, follow my fluffy tofu scramble or southwestern tofu scramble recipe.
- Add beans . Black beans or pinto beans would be a great addition to these breakfast burritos for added fibre and protein.
- Spice it up . Add some diced jalapeños, hot salsa, or a sprinkle of cayenne pepper for some extra heat.
- Make it traditional . Skip the salsa and yogurt, add more cheese and vegan bacon for a more traditional breakfast burrito.
How to Store Leftovers
Wrap leftover vegan breakfast burritos in foil or transfer them to an airtight container. They’ll last in the fridge for up to 3 days; reheat them in the microwave until warmed through.
Freezing and Reheating Instructions
After preparing the burritos, place them in a zip-top freezer bag and set it flat in the freezer. Use within 2 weeks.
To serve, prick with a fork a few times and microwave for 3 minutes, or heat in the toaster oven at 350ºF for 6-8 minutes, or until warmed through.
More Vegan Breakfast Recipes
- Baked Banana Bread Oatmeal Cups
- Pumpkin Cream Cheese Muffins
- Vegan Breakfast Pizza
- Easy Vegan Quiche
- Vegan Breakfast Peach Cobbler
Ingredients
- 3 tablespoons olive oil , for frying up JUST Egg – feel free to lessen this amount if desired
- 7 Just Eggs OR 1 ⅓ cups tofu scramble , 3 tablespoons is one egg, so 21 tablespoons or 1 ⅓ cups. If making tofu scramble, follow my tofu scramble recipe which has its own salt, pepper and milk quantities
- dash of non-dairy milk , per JUST Egg
- salt , to taste
- pepper , to taste
- 1 tablespoon olive oil
- 1/2 large onion , chopped
- 1/2 large bell pepper , diced (I mixed red and green)
- 3 tablespoons mushrooms , sliced
- 6 tablespoons Greek vegan yogurt , or plain vegan yogurt
- 2 1/2 teaspoons garlic powder
- 6 8-inch tortillas
- 6 tablespoons salsa
- 6 tablespoons shredded vegan cheese
- 7 teaspoons olive oil , for pan-frying burritos at the end
Instructions
Eggs
- In a pan over medium heat, add your oil to heat it up. Scramble your JUST Eggs as you always would with salt, pepper and a dash of non-dairy milk. If you make all 7 at the same time like I did, it may take a while; about 5-8 minutes. If you’re using tofu scramble, prepare it here also using my tofu scramble recipe .
Seasonings
- While the vegan eggs are cooking, at the same time heat a tablespoon of oil in another pan over medium high heat. Add the onion, bell pepper and mushrooms and sauté for about 5 to 7 minutes until onions are translucent. Set aside
- Mix the vegan greek yogurt and the garlic powder together. Set aside.
Assemble
- Spread 1 tablespoon of vegan greek yogurt mix over each tortilla, leaving a bit of space around the edges. Add in the vegan egg scramble, then the onion bell pepper mushroom mix on top, then a tablespoon of salsa and a tablespoon of vegan cheese. Roll the tortillas (towards you and then folding in the two sides) so that there are four sides. You can roll all of your tortillas at the same time before you heat them.
- In a large pan over medium heat, heat a teaspoon of oil per burrito. When the pan is hot, add all six burritos into the pan OR you can do them one by one, placing on the side where the rolling of the tortilla ended to seal it. Heat for 2 minutes on that side (so it’s sealed off) and until golden brown and crispy, and then rotate until all four sides have been heated for 2 minutes each.
- Cut in half and serve immediately.
TO FREEZE
- After preparing the burritos, place in a freezer safe ziplock bag and place flat so that they freeze without touching each other. You should label the bag. I like to eat them within two weeks of when they were made. To defrost, prick with a fork a few times and microwave for 3 minutes, or you could prick with a fork and place in the toaster oven at 350 degrees for 6-8 minutes so that it’s still crispy. Each microwave and toaster oven are different so test to see what time works best to defrost your burritos.
