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Corn Soufflé

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

Corn Soufflé, overhead photo in oval baking 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.

Corn Soufflé, in serving dish with large spoonful.

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.

Corn casserole in serving dish with spoon inserted.

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.

Close up of spoonful of corncasserole.

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”.)

Corn Soufflé, ingredients photo

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.

Corn Soufflé, overhead photo in baking dish

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.

Overhead photo with spoonful of casserole.

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 corncasserole.

Corn Soufflé

Easy corn casserole for the holidays, made with corn muffin mix, canned corn, egg, butter and sour cream.  It's a favorite holiday side dish.
5 from 4 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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Cheesy potatoes on spatula above casserole.
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Cheesy Potatoes

Karen Scheuer

Saturday 8th of February 2020

I have made this numerous times, and it's ALWAYS a hit. I add less than a half cup of sugar, just for a bit of sweetness!

Kelly

Friday 28th of February 2020

It's one of my daughter's favorites! The sugar addition sounds good.

Gina

Monday 13th of January 2020

Trying this tonight it sounds great! Do you cover it with tinfoil when cooking in oven?

Kelly

Monday 13th of January 2020

No, I do not and never have. It doesn't get too brown on top at all.

Laurie

Saturday 23rd of November 2019

Is there any reason why shouldn’t be made with fresh or frozen corn vs whole kernel canned? (not replacing the creamed corn, that will remain canned). Thanks!

Kelly

Sunday 24th of November 2019

Nope, fresh or frozen should be fine.

Mike

Sunday 12th of May 2019

Well this old man is having to learn a little more about cooking now. I made this corn casserole and I must say that I did a bang up job. Delicious and I’ll be making it again. ???

Kelly

Monday 27th of May 2019

Yay!!

Rich Luboff

Tuesday 16th of April 2019

I make this all the time, family loves it. The only change I make is I replace the sour cream with a can of sweet condensed milk.

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