This easy, melt-in-your-mouth Corn Soufflé is a holiday side dish staple and perfect for weeknight meals. Made with whole corn, creamed corn, sour, cream, and Jiffy cornbread mix, it’s soft, sweet, and easy to make!
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Pin RecipeI’ve got to admit, corn soufflé has recently become my secret weapon at family dinners. Everyone always goes wild for it! It’s fluffy, golden, and bursting with sweet corn in every bite. Plus, it pairs well with almost anything, from baked pork chops to a crockpot turkey breast.
Easy to make, it’s the perfect side dish and bakes in about an hour, leaving you free to finish the rest of your meal. Trust me, once you try this incredible corn souffle casserole, you’ll wonder how you ever had a meal without it!
Why You’ll Love This Recipe
- Family-friendly: One batch makes up to 8 servings, and you can easily make two at once to serve a hungry crowd for holidays like Thanksgiving and Christmas. Plus, no one can resist the sweet taste and soft texture! It’s very similar to my Corn Casserole, too!
- Easy: With minimal prep time, all you have to do is mix the ingredients and let the oven do the hard work.
- Make-ahead friendly: Leftovers store and reheat well, meaning you can prepare this corn casserole recipe in advance and heat it up when you’re ready to eat.
Recipe Ingredients
See recipe card below this post for ingredient quantities and full instructions:
- Whole Kernel Corn – I like to use low-sodium corn.
- Creamed Corn – If you can’t find creamed corn at the store, you can make homemade creamed corn with simple ingredients including corn, heavy cream, and onions.
- Sour Cream – I use full-fat sour cream, but reduced fat will also work.
- Unsalted Butter – You can use salted butter but then eliminate the extra salt from the recipe.
- Jiffy Cornbread Mix – You can find cornbread mix in the baking aisle of the grocery store. Any brand will work, but I like the Jiffy corn muffin mix the best.
- Eggs
- Granulated Sugar
- Salt
- Pepper
Directions for How to Make Corn Soufflé
Step 1. Get the ingredients for the souffle together. Preheat the oven and grease your baking dish.
Step 2. In a large bowl, whisk together the whole kernel corn, creamed corn, sour cream, melted butter, and eggs.
Step 3. Whisk in the remaining dry ingredients.
Step 4. Pour the batter into the prepared casserole dish.
Step 5. Bake the corn souffle for 50-55 minutes. The top will be golden brown and the center will be set. Let the soufflé rest for 5 minutes, and enjoy warm!
Variations
- Stir in 1 can of drained, chopped chili peppers to make a spicier corn souffle. Adding 1/4 cup diced jalapenos is also a fantastic idea.
- Add 1 cup cooked, chopped bacon to the batter before baking for some added protein.
- Replace the sour cream with plain Greek yogurt to cut back on the fat in the recipe.
- Bake the corn souffle in individual ramekins to make the side dish look even fancier. You will also need to reduce the cooking time to about 20-30 minutes as the small dishes will cook faster.
- For extra richness, add 1 cup of shredded cheddar cheese to the batter.
- Use cooked fresh corn in place of canned corn. You will need about 1 1/2 cups of fresh corn kernels.
- Use a gluten-free cornbread mix to keep this recipe gluten-free.
Tips for Success
- Make sure you grease the baking dish well so the baked souffle doesn’t stick to the bottom of the pan. Butter, a little oil, or non-stick cooking spray will all work well.
- Drain the canned whole kernel corn well before using. Too much liquid will make the texture of the corn pudding dense and thick rather than fluffy.
- Once all of the ingredients are together, do not over-mix. Stirring too much will make the souffle dense and chewy rather than light and airy.
- If the top of the casserole browns too quickly, cover it with foil, and continue to bake until set.
Serving Suggestions
Here are a few of my favorite main courses to pair with this corn recipe!
- Honey Glazed Baked Ham
- Instant Pot Whole Chicken
- Roast Turkey
- Crispy Chicken Strips
- Roasted Pork Tenderloin
Storage + Reheating
- To Store: Wrap the dish in plastic wrap, and store it in the refrigerator for 4-5 days. You can also scoop the casserole out of the baking pan, and transfer it to an airtight container to store.
- To Freeze: Wrap the casserole dish tightly in plastic wrap, and freeze for up to 2 months.
- To Reheat: Let the frozen casserole thaw in the fridge overnight. Reheat the refrigerated casserole in the microwave until warm. Or, place the whole unwrapped tray into the oven for about 10 minutes to reheat.
Corn Soufflé Recipe
Equipment
- Mixing bowl (one large)
- whisk
- Measuring cups and spoons
- 9×13 baking dish or 2 quart casserole
- spatula
Ingredients
- 1 can (15 oz) whole kernel corn (drained)
- 1 can (15 oz) creamed corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 box (8.5 oz) Jiffy cornbread mix
- 2 large eggs
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 350°F. Grease a 9×13-inch baking dish or a 2-quart casserole dish.
- In a large bowl, mix together the whole kernel corn, creamed corn, sour cream, and melted butter until well combined.1 can (15 oz) whole kernel corn (drained), 1 can (15 oz) creamed corn, 1 cup sour cream, 1/2 cup unsalted butter, melted
- Stir in the Jiffy cornbread mix, eggs, sugar, salt, and pepper. Mix until all the ingredients are incorporated, but avoid overmixing.1 box (8.5 oz) Jiffy cornbread mix, 2 large eggs, 1/4 cup granulated sugar, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
- Allow the corn soufflé to rest for 5 minutes before serving. Serve warm.
Notes
- Make sure you grease the baking dish well so the baked souffle doesn’t stick to the bottom of the pan. Butter, a little oil, or non-stick cooking spray will all work well.
- Drain the canned whole kernel corn well before using. Too much liquid will make the texture of the corn pudding dense and thick rather than fluffy.
- Once all of the ingredients are together, do not over-mix. Stirring too much will make the souffle dense and chewy rather than light and airy.
- If the top of the casserole browns too quickly, cover it with foil, and continue to bake until set.
Nutrition
Share With Us!
I hope you enjoy this delicious Corn Souffle! If you give it a try, please share your experience in the comments below. Don’t forget to tag me on social media @allthingsmamma and use the hashtag #allthingsmamma.