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Corn Soufflé (Easy Corn Casserole!)

This simple and delicious corn casserole is a little bit cornbread and a little bit creamed corn soufflé. It's easy and a hands down favorite side dish for the holidays and family gatherings!

Close up of spoonful of corn soufflé coming out of casserole.

Thanksgiving is fast approaching and that means this corn casserole will be on the table, best described as a cross between cornbread and creamy corn soufflé with a golden brown top. Some call it corn pudding or corn casserole or escalloped corn, but in my family, it's corn soufflé! 

Overhead photo of baked corn soufflé in white casserole dish.

This family holiday side dish became a must-have on our table because of my middle daughter. 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. So this side dish became her favorite, and still is.

INGREDIENTS

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.

Here's what you'll need:

  • A can each of whole kernel corn and creamed corn
  • Sour cream
  • Melted butter
  • An egg
  • A box of Jiffy corn muffin mix

HOW TO MAKE THIS RECIPE

This is such a simple dump and bake casserole.

  1. Preheat your oven.
  2. Combine all the ingredients in a bowl and then pour into a buttered casserole dish.
  3. Bake until golden brown and set, about 45 minutes or so.

Overhead of corn soufflé with spoonful of corn casserole.

RECIPE NOTES AND TIPS

  • I've only ever used Jiffy Corn Muffin Mix so if you use another brand, I would use the same amount. Jiffy also comes in a vegetarian version which I buy if available.
  • I've used different size casseroles and prefer a 2-quart size with higher sides. Shape and size will affect cooking time, start checking at 45 minutes, it should be firm to the touch and set, not too jiggly.
  • Leftovers are delicious and reheat well in the microwave, just cover lightly with a damp paper towel and microwave on high until hot.

And there you have it, probably the easiest side dish I make on Thanksgiving and any other special family get-together. My three daughters all make this on their own now and after giving them the recipe multiple times, they now have it here. I hope you enjoy this easy, warm and comforting corn soufflé as much as we do. xxo- Kelly🍴🐦

Corn casserole on white plate with fork.

Looking for some other easy sides for the holidays? Give these a try!

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UPDATED: Originally published in 2015 and updated in 2021 for better user experience with new copy, updated photos and a how-to video. Don't worry, no changes to the beloved recipe!

 

Close up of spoonful of corn soufflé coming out of casserole.

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.
4.93 from 76 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 256kcal
Author: Kelly

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 ½ 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.)

Recipe Notes

  • I've only ever used Jiffy Corn Muffin Mix so if you use another brand, I would use the same amount.
  • Casserole dish shape and size will affect cooking time, start checking at 45 minutes, it should be firm to the touch and set, not too jiggly.
  • Leftovers are delicious and reheat well in the microwave, just cover lightly with a damp paper towel and microwave on high until hot.

Nutrition

Calories: 256kcal Carbohydrates: 25g Protein: 4g Fat: 16g Saturated Fat: 8g Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Trans Fat: 0.2g Cholesterol: 53mg Sodium: 337mg Potassium: 84mg Fiber: 2g Sugar: 8g Vitamin A: 422IU Vitamin C: 0.3mg Calcium: 53mg Iron: 1mg
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!

 

 

 

Recipe Rating




jenna

Friday 17th of November 2023

hi! can i make this in a crock pot?

Kelly

Friday 17th of November 2023

I have never tried it in a slow cooker, so I'm not sure how that would work.

Kellie

Saturday 11th of November 2023

I add cheese and green chillies for a extra bit if flavor it is always a hit

Amreen

Wednesday 8th of November 2023

Can you double this recipe if you’re making it for a bigger crowd?

Broughton

Friday 11th of August 2023

Thank you sharing this recipe. I have made it for my family several times. Super easy to make. Sometimes I add green chilies in a can to give it a little kick.

Kelly

Saturday 12th of August 2023

I bet it's delicious with green chilis!

Lindsay m

Thursday 4th of May 2023

Is this okay to make Thurs for a sat?

Cindy

Tuesday 9th of January 2024

I would say yes. I eat it for 3-4 days after making. I use two smaller glass cooking dishes that have airtight lids I can put on after it cools.

Kelly

Wednesday 10th of May 2023

I wouldn't make it that far ahead. I've only made it the day of serving.