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Corn Soufflé

Corn Soufflé, simple and delicious corn casserole, an easy side dish for the holidays, and a family favorite!

Spoonful of corn casserole above casserole dish.

Thanksgiving is fast approaching and that means I’ll be making this corn casserole for PB&G.  She calls it corn soufflé, but technically speaking, it’s not really a soufflé.  But I can’t call this anything else.

So who is PB&G anyway?  She is my middle child.  My daughter with a heart of gold, full of empathy for other people, principled, sometimes stubborn and feisty.  She’s very creative and hilarious, quick to giggle and make us laugh.  

She was also a vegetarian for over 7 years.  When she was 13, she announced at the dinner table that she was no longer going to eat meat.  From that day forward, no red meat, chicken or fish, at all.  She also dabbled in veganism, but that didn’t last.  Once she walked in the house and the first thing she said, yelled actually, was “It smells like dead animals in here”.  Nice to see you, too.

Overhead of casserole dish.

The thing about going vegetarian at such a young age is that she really didn’t eat very healthy.  I swear she was surviving off of simple carbs and nothing else. Lots of bagels and PB&J sandwiches.  Then one day when she was 20 and home for Thanksgiving, she decided she wanted bacon.  So she had bacon and went back to eating meat, but now, no pork.  She and Always Hungry do not eat pork because they say the pig is the smartest animal.  This is what they tell me.

Grace still loves peanut butter and eats it all the time, hence I’m calling her PB&G.  So now you know my family and the diverse palates I cook for: Meathead, Always Hungry, PB&G and Picky Eater.  And me, the normal one.  (My family would probably call me “What? Huh?” or “Can you pour me another glass of wine, please?” or “Just half a glass”.)

Close up of spoonful of corn soufflé

During the holidays, especially Thanksgiving, there wasn’t much PB&G could eat.  No turkey, gravy, stuffing, ham.  She had corn casserole somewhere and loved it, so I started making it for her.  Then everyone else started asking for it, my aunt and cousin, my mom.  It is a required holiday side dish in our house, as is Cheesy Potatoes.  PB&G was home a week ago and said she was craving these two dishes, so I made them for her.

What is this corn soufflé I speak of?  I clipped this recipe out of the paper years ago, and when I recently did some research, I found lots of versions of this corn casserole.  I’m thinking this might have originated with Jiffy corn muffin mix.

Ingredients photo labeled with text.

This corn soufflé (or escalloped corn, or corn casserole) is very simple to throw together.  Canned corn, egg, butter, sour cream and corn muffin mix.  Mix it all up, pour in a casserole dish and bake.  This time, the canned corn I used had sea salt, pretty trendy.  Also, the corn muffin mix I used said it was vegetarian, never saw that before. I wonder what is in the regular corn mix (wink, wink)?  And there you have it, probably the easiest side dish I make on Thanksgiving.

So PB&G, here is your corn soufflé recipe.  It’s time for you to start making this yourself.  You don’t have to save it for the holidays, make it any time you have the craving.  Enjoy, Mom.

Spoonful of corn casserole coming out of dish.

Other easy sides for the holidays are these Brussels sprouts and honey brown sugar glazed carrots, super easy and delicious.

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Close up of spoonful of corn soufflé

Corn Soufflé

Easy corn casserole for the holidays, made with corn muffin mix, canned corn, egg, butter and sour cream, a favorite holiday side dish.
5 from 7 votes
Print Pin Rate
Course: Holiday side, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 312kcal
Author: Kelly Wildenhaus | the hungry bluebird

Ingredients

  • 1 15-oz. can whole kernel corn drained
  • 1 15-oz. can cream-style corn
  • 1 egg lightly beaten
  • 4 tablespoons butter melted
  • 1 cup sour cream
  • 1 8 1/2 oz box corn muffin mix

Instructions

  • Preheat oven to 350 º
  • Lightly butter a 2-quart casserole dish.
  • Combine all ingredients and mix well. Pour into casserole dish and bake 45 – 55 minutes, until set but not too firm and dry. (It depends on the shape/size of your casserole dish. A deeper dish takes longer.)
Keyword: corn souffle, easy corn casserole, jiffy corn casserole
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!
 

 

 

 

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Recipe Rating




John Messina

Wednesday 7th of April 2021

Have you ever tried variations by adding things like shredded cheese and jalapenos? I think those would make wonderful additions.

Keara

Sunday 7th of March 2021

Made this tonight. Followed your recipe exactly. Entire family LOVED it and went so far as to deem it one of their new favorites!

Kelly

Thursday 18th of March 2021

Yay!! My kids LOVE this corn casserole, one of their holiday favorites!

Monkey

Saturday 2nd of January 2021

WOW! I made this last night and didn't want to eat anything else!!!

Annamae

Friday 25th of December 2020

Question: I can't seem to find any jiffy mix without the Lard ingredient. Do you know if there is a box without the Lard in it. Also, since I haven't found one yet, I'm thinking to substitute it out with Krusteaz honey cornbread to give it a nicer sweet honey flavor. Do you think that will be okay to do, since I don't eat Lard.

Kelly

Friday 25th of December 2020

I have used vegetarian Jiffy corn muffin mix before, if you couldn’t find that than what you have should work just fine.

Laura Sayre

Friday 11th of December 2020

This recipe is absolutely perfect as written!! I have made it a number of times, and each time I’m complimented like I’m a gourmet chef or something!! Thank you!!

Kelly

Friday 11th of December 2020

Aww, thanks! Glad you liked it, we love it around here.

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