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Creamy corn souffle is a light and fluffy casserole version of classic cornbread for a deliciously versatile side dish.
Cornbread Meets Souflee
Cornbread is a classic side dish in our house – especially for fall soup recipes and chili recipes. This corn souffle is a creamy take on that classic with it’s fluffy and light texture served in casserole form (very similar to Jiffy Corn Pudding)!
And trust us – it’s INCREDIBLE!!
Since this dish easily feeds a crowd serve this at your next family dinner or chili cook off. Also, since it’s so easy to make ahead of time this is perfect for your Thanksgiving, Christmas or Easter table!
WHY WE LOVE IT:
- Easy to make. There are just a handful of simple ingredients!
- Holiday staple. This classic comfort food is a must-have for Thanksgiving and other festive gatherings.
- Freezer-friendly. Leftovers can be frozen for later enjoyment. Just reheat and serve.
Ingredients
PREP TIME: 10 minutes
BAKE TIME: 1 hour 5 minutes
- 1 (15-ounce) can whole kernel corn drained – or use 8-10 ounces of fresh corn or frozen corn kernels.
- 2 (14.75-ounce) cans creamed corn
- 1 (8.5-ounce) package dry cornbread mix
- 1 cup sour cream – or plain yogurt
- ½ cup salted butter melted – or use unsalted butter plus ⅛ teaspoon salt.
- 2 eggs beaten – room temperature eggs incorporate better than cold eggs.
How to Make Corn Souffle
- PREP. Preheat oven to 350°F. Lightly grease a 9×9-inch casserole dish with non-stick cooking spray and set aside.
- COMBINE. In a medium bowl, add 1 can whole corn (drained), 2 cans creamed corn, 1 (8.5-ounce) package cornbread mix, 1 cup sour cream, ½ cup butter, and 2 beaten eggs mix with a wooden spoon until well combined. Pour the mixture into the greased baking dish.
- BAKE. Bake for 65-75 minutes or until the top is a light golden brown.
Pro TIP: Easily Double
Simply double the amount of ingredients and bake in a 9×13 pan. Add about 10 minutes to the baking time to ensure the middle is cooked through.
Complete The Meal
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Corn Souffle
Equipment
Ingredients
- 1 (15-ounce) can whole kernel corn, drained
- 2 (14.75-ounce) cans creamed corn
- 1 (8.5-ounce) package dry cornbread mix
- 1 cup sour cream
- ½ cup salted butter, melted
- 2 eggs , beaten
Instructions
- Preheat oven to 350°F. Lightly grease a 9×9-inch baking dish and set aside.
- In a medium bowl, mix whole corn, creamed corn, cornbread mix, sour cream, butter, and eggs with a wooden spoon until well combined. Pour into the greased baking dish.
- Bake for 65-75 minutes or until the top is a light golden brown.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
While some characteristics are similar, a soufflé is a lighter, more delicate dish, while a casserole is typically a heartier and more substantial meal. This particular recipe could be classified as either one.
A basic recipe substitute for an 8.5-ounce package of cornbread mix is 1 cup cornmeal, 1 cup all-purpose flour, ½ cup sugar, 3 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. Whisk well and use in place of the store-bought mix.
Veggies. Add in bell peppers jalapenos green onion.
Cheese. Sprinkle shredded cheddar cheese or Colby jack cheese on top.
Spices. Add in some black pepper, paprika, or chili powder.
Bake the recipe up to 2 days in advance or freeze it for up to 2 months. If needed, thaw in the fridge and reheat at 350°F for 10-15 minutes.
Store the leftovers in a single airtight container, or divide into individual serving sides. Store in the refrigerator for up to 4 days or freeze for up to 2 months. Thaw if needed and reheat in the microwave.
We loved it! I made it roast chicken and it was such a great side dish.
Wow, this corn soufflé was everything I wished it would be and more! thank you so much for sharing this amazing recipe
This recipe was a perfect side dish and was so easy to make. Everyone loved it!