Some People Call These Corn Puddings Or Spoonbread—But Whatever You Call Them, These Are Terrific! Each Bite Is Tender And Sweet Thanks To Using Corn In Two Different Ways. You Will Also Love How This Dish Comes Together In A Matter Of Minutes And That There’s No Need To Thaw The Frozen Corn Before Mixing It Into The Soufflé. If You Wanted To Make One Big Soufflé Instead Of Muffin-Sized Individual Servings, You Could Bake This In A 7" × 11" Pan At 350°F For 50–55 Minutes.