Corn Souffle Recipe

This simple and delicious corn casserole is a little bit cornbread and a little bit creamed corn soufflé. Its 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, its 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.

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. Im thinking this might have originated with Jiffy corn muffin mix.

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

HUNGRY FOR MORE? Subscribe to my Newsletter and come hang out with me on INSTAGRAM, or give me a follow on FACEBOOK or see what I’m pinning on PINTEREST.

UPDATED: Originally published in 2015 and updated in 2021 for better user experience with new copy, updated photos and a how-to video. Dont worry, no changes to the beloved recipe!

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.

Prep: 15min

Total: 60min

Serving Size: 1 serving

Nutrition Facts: calories 256 kcal, Carbohydrate 25 g, Protein 4 g, Fat 16 g, Saturated Fat 8 g, Trans Fat 0.2 g, Cholesterol 53 mg, Sodium 337 mg, Fiber 2 g, Sugar 8 g, unSaturated Fat 6 g, servingSize 1 serving

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

Instruction:

1. Preheat oven to 350 º
2. Lightly butter a 2-quart casserole dish.
3. 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.)

Corn Casserole

It’s one of my favorite recipes at Thanksgiving and this corn casserole is always one of the first dishes to go. Some people call this Corn Casserole creamed corn casserole, spoon corn, or corn pudding. Any way you name it, this corn recipe delicious!

Prep: 10min

Total: 60min

Yield: 8

Serving Size: 1 grams

Nutrition Facts: servingSize 1 grams, calories 316 kcal, Carbohydrate 32 g, Protein 3 g, Fat 18 g, Sugar 8 g

Ingredients:

• 1 (15 ounce) can corn, with liquid
• 1 (15 ounce) can creamed corn, with liquid
• 1 (8.5 ounce) box Jiffy corn muffin mix, unprepared
• 1 cup sour cream
• ½ cup melted butter

Instruction:

1. Preheat oven to 350 degrees and lightly grease a 9″ square baking dish.
2. In a medium bowl, mix all ingredients together and bake for 50-60 minutes or until soufflé is nice and golden brown and the center is set.

Easy Corn Souffle

Super easy to make and always a crowd pleaser, this corn soufflé is comforting and creamy!

Prep: 10min

Total: 1h10min

Yield: 9

Ingredients:

• 1 stick melted butter
• 1 cup sour cream
• 15 ounce can of whole kernel corn, drained
• 15 ounce can of cream style corn
• 2 eggs beaten
• 8 ounce box corn bread mix (I used Jiffy)

Instruction:

1. Preheat the oven to 350 degrees.
2. Spray an square baking pan with nonstick spray.
3. In a large bowl, mix together by hand melted butter, sour cream, both cans of corn, and eggs. Add in the cornbread and mix until incorporated.
4. Pour the batter into the baking dish and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
5. Allow to cool slightly before serving.

Corn Soufflé

FAQ

What’s another name for corn souffle?

What do you eat with corn soufflé?

1. Crusty Bread.
2. Twice-cooked French Fries.
3. Baked Russet Potatoes.
4. Pasta Salad with Italian Dressing.
5. Stir-fried Broccoli and Potatoes.
6. Mixed Fruit Salad with Sour Cream.
7. Baked Pork Cutlets.

Can you double Paula Deen’s corn casserole?

How do you store cornbread soufflé?