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Home » Recipes » Side Recipes » Corn Soufflé Recipe (Corn Casserole)

Corn Soufflé Recipe (Corn Casserole)

By Lynette on November 17, 2021 · Leave a Comment

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corn souffle in baking dish

This recipe for corn soufflé (also known as corn casserole) is the ultimate comfort food. It’s easy to make and requires few ingredients. It’s the perfect side dish for your Thanksgiving dinner – or whenever you want to make a dish everyone will love.

corn souffle in baking dish

Nothing says delicious side dish than a big hot scoop of corn casserole. My grandma’s recipe calls it Corn Soufflé and I’m going with it. Whipped together right in the 9×13 dish, this recipe comes together FAST and is absolutely delicious.

Just like all my favorite recipes, this one came from my grandma’s recipe box. When she leaves little notes of when she made it – and she made it more than once – I know it’s a keeper and one that will be successful for you as well.

corn souffle or corn casserole vintage recipe card

What’s the difference between corn soufflé and corn casserole?

I made both named on my grandma’s recipe card. What I found was that corn souffle has egg in it creating a fluffier texture and thicker end result than the corn casserole. Corn souffle also did not have sugar in it leading it to be a more savory dish than the corn casserole which has sugar. If you like a sweeter dish, you may want to go for something different. But if you’re looking for that rich, buttery bite than this recipe is for you.

ingredients for corn souffle creamed corn, canned corn, sour cream, egg, jiffy cornbread mix and butter

Ingredients

There are only six ingredients to pull this recipe together. Most, you probably already have on hand.

  • canned corn
  • cream style corn
  • sour cream
  • egg
  • cornbread mix
  • butter

Instructions for How to Make Corn Soufflé

  1. Prep: Butter the bottom of a 9×13 baking dish. Preheat oven to 350˚ F.
  2. Combine: Whisk the egg in the casserole dish. Mix in both the regular corn (drained) and the cream corn. Then stir in the sour cream and cornbread mix. Pour in the melted butter into the mixture and mix until everything is well incorporated.
  3. Bake: Place in a preheated 350˚F oven and bake uncovered for 35-45 minutes or until the casserole is firm and golden brown.
side view of corn souffle

Recipe Notes and Tips

Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30 -60 seconds before serving.

What to serve with: This recipe goes fabulously with turkey and mashed potatoes as it’s a traditional side dish for Thanksgiving or Christmas. It also goes well with meatloaf or your favorite venison main dish.

Corn: Look for good quality canned corn with regular-sized kernels. The quality of the corn will directly impact this recipe. Trust me on this. I have not attempted this recipe with frozen corn to give you results.

Corn Muffin Mix: Jiffy cornbread mix is my go-to. It’s great quality and easy to have on hand. One box is all you need to create that fluffy texture.

Can I make this ahead of time?

This is best made right before baking. Once the liquid is introduced to the cornbread mix, it will start to break down the leavening agent. However, this recipe comes together so quickly there’s no need to make it ahead of time!

More Dinner Side Dishes

  • Creamy Baked Mac and Cheese
  • Sautéed Fresh Green Bean Recipe
  • Maple Glazed Carrots
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slice of corn souffle on plate

Corn Soufflé Recipe (Corn Casserole)

  • Author: Lynette
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 12 1x
  • Category: Side Dish
  • Method: Oven
  • Cuisine: American
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Description

This recipe for corn soufflé (also known as corn casserole) is the ultimate comfort food. It’s easy to make and requires few ingredients. It’s the perfect side dish for your Thanksgiving dinner – or whenever you want to make a dish everyone will love.


Ingredients

Units Scale
  • 1 can regular corn (drained)
  • 1 can cream style corn
  • 8 oz. sour cream
  • 1 large egg
  • 8.5 oz box corn muffin mix
  • 8 Tablespoons salted butter

Instructions

  1. Prep: Butter the bottom of a 9×13 baking dish. Preheat oven to 350˚ F.
  2. Combine: Whisk the egg in the casserole dish. Mix in both the regular corn (drained) and the cream corn. Then stir in the sour cream and cornbread mix. Pour in the melted butter into the mixture and mix until everything is well incorporated.
    unbaked corn soufflé in baking dish
  3. Bake: Place in a preheated 350˚F oven and bake uncovered for 35-45 minutes or until the casserole is firm and golden brown.
    baked corn soufflé in baking dish

Equipment

13x9 baking pan

13×9 Baking Pan

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wooden spoon

Wooden Spoon

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flat whisk

Flat Whisk

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Notes

Storing Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30 -60 seconds before serving.

What to serve with: This recipe goes fabulously with turkey and mashed potatoes as it’s a traditional side dish for Thanksgiving or Christmas. It also goes well with meatloaf or your favorite venison main dish.

Corn: Look for good quality canned corn with regular-sized kernels. The quality of the corn will directly impact this recipe. Trust me on this. I have not attempted this recipe with frozen corn to give you results.

Corn Muffin Mix: Jiffy cornbread mix is my go-to. It’s great quality and easy to have on hand. One box is all you need to create that fluffy texture.


Nutrition

  • Serving Size: ½ Cup
  • Calories: 233
  • Sugar: 2.1
  • Sodium: 444.4
  • Fat: 13.6
  • Carbohydrates: 25.1
  • Protein: 4.4
  • Cholesterol: 42.9

Keywords: corn souffle, Corn casserole

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About Lynette

Lynette is the home cook, recipe tester and photographer for Cleverly Simple which she created in 2010.  Most of her recipes come from the treasured recipe box passed down from her great-grandma, grandmother, and mother.

Lynette’s recipes and projects have been featured in Country Living, Good Housekeeping, House Beautiful and others.

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Lynette Rice head shotHi, I’m Lynette. My desire is to help women who feel uninspired weave time honored recipes into their routines to create a sense of simplicity. Most of my recipes come from the treasured recipe box passed down from my great-grandma, grandmother and mother. And I want to share them with you.  Learn more.

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