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
I’ve been making this for years and everyone loves it. This year I’m making it gluten free. Any suggestions? I bought Bobs Remill gluten free cornbread mix.
Gluten free cornbread mix seems like your best bet.
@Vivian, I use that GF mix as my husband has Celiac. Just measure out 1.5 cups of Bob's cornbread mix...and there you go...everything else is naturally GF. It delicious!!!
@Vivian, I’ve used Aldi LiveFree Gluten free cornbread mix successfully!
I add a 1/4 cup of sugar to it if I want a sweeter version of this for a dessert.
Highly recommend everyone make this ASAP! Thanks for the recipe!! Any tips for making it in a 13x9 size? Need more servings for people during the holidays.
@Arti,
Ha, nothing like a late response a year later, lol. For that size pan i would double everything and then spread it out. Also, no need to bake as long because it is not as thick.
Everyone likes cheese, I add some to the top to melt when the center is nearly set. It doesnt take cheese too long melt and adds an extra yummm to the souffle.
A friend brought this to a potluck, and it was so good I had to ask for the recipe. It is now what I bring to every family gathering, and it always goes over well!
A tradition forThanksgiving. All who taste it ebjoy it.
Hi Marsha. I'm glad you tried it, one of my kids favorite holiday side dishes and so easy!
Hit at parties. Delicious & easy.
Could I bake this in a half tray meant to go in a sterno pan? Or does it have to be in a casserole dish?
Hi Kristin. Yes, use any baking dish you'd like, it's pretty flexible.
Have you ever tried variations by adding things like shredded cheese and jalapenos? I think those would make wonderful additions.
@John Messina, I've used canned Mexican-style corn & it's a good additional taste...jalapeno's would probably really jazz it up...As for the cheese--ummm...that might fight against the yummy sweetness of this dish...
@John Messina, my recipe has shredded cheese in it also.
Made this tonight. Followed your recipe exactly. Entire family LOVED it and went so far as to deem it one of their new favorites!
Yay!! My kids LOVE this corn casserole, one of their holiday favorites!
WOW! I made this last night and didn't want to eat anything else!!!
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.
I have used vegetarian Jiffy corn muffin mix before, if you couldn’t find that than what you have should work just fine.
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!!
Aww, thanks! Glad you liked it, we love it around here.
Why is my soufflé sinking? It raises during cooking, but then when it’s time to come out, it deflates
Totally normal, it's more of a casserole or light pudding than a true soufflé. Hope you liked this dish all the same.
I've had this before and loved it! I can't wait to make it. One question though, do you have to drain the corn or do you include the liquid from the can?
@Joe C, you drain the regular csn of corn. The creamed corn dump all of it in.
Can I use sweet condensed can milk? How much?
Not that I'm aware of for this recipe.
@Delores Woods, I got a 14 oz can of sweetened condensed milk and used about 2/3’s of it. Came out with the just the right amount of sweetness for me.
@DJ, Did you use the condensed milk instead of the sour cream or in addition to it?