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!
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
Saltine crackers. Smash up a sleeve of saltine crackers and add it. Been making it like my mother for 15 years. It is always the first dish that is emptied.
Easy recipe and a delicious result!
It is extremely easy to gather the ingredients and to put everything together. The hardest thing is restraining oneself from finishing the entire casserole in one meal.
@Yuliia Hlamazdenko, you’re telling me!
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!
It's one of my daughter's favorites! The sugar addition sounds good.
Trying this tonight it sounds great! Do you cover it with tinfoil when cooking in oven?
No, I do not and never have. It doesn't get too brown on top at all.
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!
Nope, fresh or frozen should be fine.
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. ???
Yay!!
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.
@Rich Luboff, Good Idea! That sounds Fire.
@Rich Luboff, WON'T THE CONDENSED MILK MAKE THE SOUFFLE TOO SWEET & BE LIKE A DESSERT INSTEAD?!?
Growing up my mother would always make Corn Pudding to take to church dinners, people always requested it, I hated it. Yesterday, my friend brought me a large serving of what she calls Corn Soufflé. It was delicious! Needed a little salt but wonderful. Going to try this recipe for Christmas Eve dinner next week!
Easy to make and the family loves it..I just use Jiff corn muffin mix..nothing fancy and follow the recipe.
Do you have to add ingredients listed on the corn bread mix as well?
No, just the mix.
I have a very similar recipe that a mom at my son's pre-school gave me well over 25 years ago. It uses 6 tbs of butter & two eggs. I make it ahead of time, bake, and then re-heat in the microwave before serving. It always comes out perfect.
Looks amazing! I want to make this for thanksgiving this year. How far I advance could I make it, or is it a dish best prepared on thanksgiving day?
I always make it on Thanksgiving day. However, I’ve read you can make it up to 24 hours in advance, cover with plastic wrap and refrigerate, let sit 30 minutes on counter and then bake. Or make ahead and bake, then reheat in 300° oven for 10-20 minutes to heat through.
Hi! This recipe looks fantastic and simple. I also looked up some corn casserole recipes and found a lot that are almost identical as yours but have 2 eggs and a full stick of butter. Have you always made it this way and any ideas what the difference in butter and eggs would result? Thank you!
I've always it made this way. A full stick of butter is too much for me, not sure about two eggs. I've seen that version also, I've just always stuck with this recipe.
That looks delicious! Yum-comfort food at its finest. P.S.-I love the nickname your family has for you-very fitting! Ha!
My mom is the best. This corn is the best. Love you!!
I love you, too. ?