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
Is there anything that I can use besides butter? I can't get to the store right now but I want make this recipe.
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.
@Kelly Wildenhaus, Thanks so much!
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?
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.
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!
It is so easy and so good and comforting, one of my family's favorites! Jalapenos would be perfect for a little peppery heat!
Bake until lightly brown on top. Delicious
hi! can i make this in a crock pot?
I have never tried it in a slow cooker, so I'm not sure how that would work.
@Kelly, Why would you want to make it in a crock?Pit's basically done when you pour all the ingredients in you just need to warm it
I add cheese and green chillies for a extra bit if flavor it is always a hit
@Kellie, I do the same. But can't remember how much on either one?
Can you double this recipe if you’re making it for a bigger crowd?
@Amreen, yes, I do every year. 13x9 baking dish otherwise it will never get done. Hour bake time. Top brown and jiggly 🥰
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.
I bet it's delicious with green chilis!
Is this okay to make Thurs for a sat?
I wouldn't make it that far ahead. I've only made it the day of serving.
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.
Easy to make and tastes great.
So easy and so good. Everyone loved it.
Maybe I missed it but what do I set the oven to ?
350º
@Kelly Fancy title for a southern classic comfort food that’s affordable and a staple food on many people’s plates bubba pie, corn bake and jiffy corn pudding but never heard it referred to as a soufflé, and you forgot the magic ingredient!!! Sugar!!
Great recipe and so simple!!
Hi Ryan. I addressed the title choice in the post, lots of names for this classic corn casserole and this is what my kids call it. It is such a simple and comforting dish no matter the name. A little extra sugar is always a good thing!
Can you double the recipe and put in a 13 x 9 pan
Hi Vicky. You sure can, you 'll need to bake 10 to 15 minutes longer until the center is set and not jiggly.
Hi! Can I make this a day ahead? If yes what would be the suggested reheating instructions? Thanks so much!
Hi Jenny. If you make it a day ahead, you can refrigerate after cooling, set out at room temp the next day for about 30 minutes and then bake 10 to 15 minutes or so until heated through.
Add some chopped green chiles and it’s perfect!!!!!