Corn Soufflé

Posted on Nov 10, 2016

Corn Soufflé, simple and delicious corn casserole, an easy side dish for the holidays, and a family favorite!

Corn Soufflé, overhead photo in oval baking dish.

Thanksgiving is fast approaching and that means I’ll be making this corn casserole for PB&G.  She calls it corn soufflé, but technically speaking, it’s not really a soufflé.  But I can’t call this anything else.

Corn Soufflé, in serving dish with large spoonful.

So who is PB&G anyway?  She is my middle child.  My daughter with a heart of gold, full of empathy for other people, principled, sometimes stubborn and feisty.  She’s very creative and hilarious, quick to giggle and make us laugh.  

She was also a vegetarian for over 7 years.  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.  She also dabbled in veganism, but that didn’t last.  Once she walked in the house and the first thing she said, yelled actually, was “It smells like dead animals in here”.  Nice to see you, too.

Corn casserole in serving dish with spoon inserted.

The thing about going vegetarian at such a young age is that she really didn’t eat very healthy.  I swear she was surviving off of simple carbs and nothing else. Lots of bagels and PB&J sandwiches.  Then one day when she was 20 and home for Thanksgiving, she decided she wanted bacon.  So she had bacon and went back to eating meat, but now, no pork.  She and Always Hungry do not eat pork because they say the pig is the smartest animal.  This is what they tell me.

Close up of spoonful of corncasserole.

Grace still loves peanut butter and eats it all the time, hence I’m calling her PB&G.  So now you know my family and the diverse palates I cook for: Meathead, Always Hungry, PB&G and Picky Eater.  And me, the normal one.  (My family would probably call me “What? Huh?” or “Can you pour me another glass of wine, please?” or “Just half a glass”.)

Corn Soufflé, ingredients photo

During the holidays, especially Thanksgiving, there wasn’t much PB&G could eat.  No turkey, gravy, stuffing, ham.  She had corn casserole somewhere and loved it, so I started making it for her.  Then everyone else started asking for it, my aunt and cousin, my mom.  It is a required holiday side dish in our house, as is Cheesy Potatoes.  PB&G was home a week ago and said she was craving these two dishes, so I made them for her.

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.

Corn Soufflé, overhead photo in baking dish

This corn soufflé (or escalloped corn, or corn casserole) is very simple to throw together.  Canned corn, egg, butter, sour cream and corn muffin mix.  Mix it all up, pour in a casserole dish and bake.  This time, the canned corn I used had sea salt, pretty trendy.  Also, the corn muffin mix I used said it was vegetarian, never saw that before. I wonder what is in the regular corn mix (wink, wink)?  And there you have it, probably the easiest side dish I make on Thanksgiving.

So PB&G, here is your corn soufflé recipe.  It’s time for you to start making this yourself.  You don’t have to save it for the holidays, make it any time you have the craving.  Enjoy, Mom.

Overhead photo with spoonful of casserole.

Other easy sides for the holidays are these Brussels sprouts and honey brown sugar glazed carrots, super easy and delicious.

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Close up of spoonful of corncasserole.

Corn Soufflé

Easy corn casserole for the holidays, made with corn muffin mix, canned corn, egg, butter and sour cream.  It's a favorite holiday side dish.
5 from 3 votes
Print Pin Rate
Course: Holiday side, Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8
Calories: 312kcal
Author: Kelly Wildenhaus | the hungry bluebird


  • 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 1/2 oz box corn muffin mix


  • 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.)
Keyword: corn souffle, easy corn casserole, jiffy corn casserole
Did you make this recipe? Please comment, rate it and share! And mention me on Instagram @thehungrybluebird or tag #thehungrybluebird so I can see!




15 thoughts

  1. Avatar

    My mom is the best. This corn is the best. Love you!!


    1. Kelly

      I love you, too. 😘


  2. Avatar

    Beth Horner

    November 19, 2015

    That looks delicious! Yum-comfort food at its finest. P.S.-I love the nickname your family has for you-very fitting! Ha!


  3. Avatar


    November 19, 2016

    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!


    1. Kelly

      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.


  4. Avatar

    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?


    1. Kelly

      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.


  5. Avatar

    5 stars
    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.


  6. Avatar

    Shari Marshall

    December 6, 2018

    Do you have to add ingredients listed on the corn bread mix as well?


    1. Kelly

      No, just the mix.


  7. Avatar

    Ross Robinett

    December 13, 2018

    5 stars
    Easy to make and the family loves it..I just use Jiff corn muffin mix..nothing fancy and follow the recipe.


  8. Avatar

    Beverly Springer

    December 16, 2018

    5 stars
    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!


  9. Avatar

    Rich Luboff

    April 16, 2019

    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.


  10. Avatar

    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. 🌽🌽🌽


    1. Kelly


      May 27, 2019