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Close up of spoonful of corn soufflé coming out of casserole.
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Corn Soufflé

Easy corn casserole for the holidays, made with corn muffin mix, canned corn, egg, butter and sour cream, a favorite holiday side dish.
Course Holiday side, Side Dish
Cuisine American
Keyword corn souffle, easy corn casserole, jiffy corn casserole
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 312kcal

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 1/2 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.)

Video

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

Calories: 312kcal