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Preheat oven to 350°F. Coat a 9x13-inch casserole dish with cooking spray.
Make the batter: In a small mixing bowl, combine the sugar, flour, baking powder, and salt. In a larger mixing bowl, combine the eggs, half and half, and melted butter. Whisk to completely combine. Add the corn and dry ingredients, and stir until just combined.
Bake: Pour the batter into the prepared casserole dish and bake until golden brown on top with a slightly jiggly center, 45 minutes to 1 hour. To store leftovers, allow the corn soufflé to cool and either transfer it to an airtight container or wrap it in plastic. Refrigerate for up to 5 days. Gently reheat in the oven or microwave until heated through. Love the recipe? Leave us stars and a comment below!