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!
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!
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.
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.
- Preheat your oven.
- Combine all the ingredients in a bowl and then pour into a buttered casserole dish.
- Bake until golden brown and set, about 45 minutes or so.
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🍴🐦
Looking for some other easy sides for the holidays? Give these a try!
- The easiest and Best Brussels Sprouts, caramelized on the stovetop with honey and Dijon mustard.
- Easy Honey Brown Sugar Glazed Carrots, super simple on the stovetop.
- Cheesy Potatoes, my family's favorite cheesy hash brown casserole.
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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!
Corn Soufflé
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
Jackie
Wednesday 27th of November 2024
How would I reheat this if I made it the day before?
Kelly Wildenhaus
Wednesday 27th of November 2024
Hi Jackie. We reheat leftovers in the microwave with a damp paper towel over it. If you're making and baking the casserole the day before, you could bring it to room temp and warm through in the oven. I've never made it the day before so I'm not sure how long that would take and it may dry it out a bit.
Angelique
Sunday 17th of November 2024
Is there anything that I can use besides butter? I can't get to the store right now but I want make this recipe.
Angelique
Sunday 24th of November 2024
@Kelly Wildenhaus, Thanks so much!
Kelly Wildenhaus
Monday 18th of November 2024
I can't make a substitution recommendation for the butter in this recipe, I've only ever made it as written. I'm guessing you could use margarine instead but I have never done that.
Suchitel Alfaro
Wednesday 6th of November 2024
I’m not sure what I did wrong.. followed the instructions but it came out very wet. I used a 2 qt 8.5x8.5 dish.. is that too small?
Kelly Wildenhaus
Tuesday 12th of November 2024
Hi Suchitel. I think the dish you used was too small. I use an oval 8 or 9 inch by 12 or 13 inches and bake until golden brown and set in the center, in other words, not too jiggly.
Jane
Tuesday 3rd of September 2024
This was exactly what I was hoping for! Next time I might add some chopped jalapenos, but it's really perfect just as it is. And sooo easy!
Kelly Wildenhaus
Friday 6th of September 2024
It is so easy and so good and comforting, one of my family's favorites! Jalapenos would be perfect for a little peppery heat!
Cheryl
Monday 5th of August 2024
Bake until lightly brown on top. Delicious