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 made this for Thanksgiving and my boyfriend requested I make it for Christmas 🎄 Thanks for sharing your recipe we loved it.
So happy to hear this! It's such an easy and beloved holiday side dish.
I want to make this for thanksgiving but I don't have any casserole dishes would two loaf pans work for this recipe
I've never made it in loaf pans but I think it could work. Keep in mind the it will rise a couple inches during baking.
Is this set like bread or jiggly like a flan? I need a bread substitute and thinking of this world work.
It is set but soft, not jiggly like flan but like a pudding. Hope that helps.
Do you use salted or unsalted butter?
Usually unsalted, but a lightly salted butter works, too.
Can I use full fat plain yogurt in place of sour cream? It would be healthier.
I never have done that but others have successfully substituted Greek yogurt for the sour cream.
Hi can i use corn meal mix if i dont have corn muffin mix box?
If it's just plain corn meal, then no. If it is a corn bread mix that includes sugar and other ingredients, then yes, I'm just not sure how you would need to use, maybe 1 1/2 cups.
Hi! Could I make this the night before and store in the fridge?
You can make it the night before, cover with plastic wrap, then bake the next day. Bring it to room temp on the counter for at least a half hour first.
Big batch and made it almost to recipe! I forgot sour cream I wanted to add but shaved it as best I could on top and vanilla missed. It is fabulous and will make again! I added a little jalapeno grated on top.. omgoodness!
Need a little help. For this recipe, what size pan did you use? I have a 8x8 and a 13x9 so I don't don't know what the specific cooking times are? Thanks.
I use an oval shaped casserole that is about 11" by 7". So I would recommend a square 8" by 8" or a rectangular 11" by 7".
Finally found a recipe that tops my prior favorite, which was from The Fresh Market. So funny, we ordered online and prepaid for 1 pound of their corn soufflé but they handed us a half sheet of it. Prior to that Thanksgiving day 8 years ago, I never even heard of corn soufflé.
My family has been trying different recipes every year, and finally, success!
I followed the recipe exactly, except I went with Fleiscann’s Simply Homemade Cornbread Mix instead of Jiffy. And I greased the casserole dish with coconut oil.
I forgot to ask, what size is 1 serving....it states 8 servings but what size is the serving...I've been using a 2 qt casserole...
Dear Kelly,
I love the Corn Souffle recipe! I made just a few changes. I use thawed frozen corn, about 2 cups, and add 1/8 cup sugar!!!! I didn't have sour cream one day, so I subbed in 6 oz cream cheese and 2 oz no fat milk then used the hand mixer to blend each thing!!! WOW so good...it is now 12/27/2024. I made it for Thanksgiving and twice since then!!! Thank you!
No need for sour cream, tastes much better without it.
I followed the recipe as directed, but had to bake it about 20 minutes longer. Next time I will use a 2.5 quart or maybe 3 quart baking dish. It was a nice side dish for Thanksgiving.
How would I reheat this if I made it the day before?
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.