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.
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.
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
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
- Prep: Butter the bottom of a 9×13 baking dish. Preheat oven to 350˚ F.
- 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.
- Bake: Place in a preheated 350˚F oven and bake uncovered for 35-45 minutes or until the casserole is firm and golden brown.
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
Corn Soufflé Recipe (Corn Casserole)
Ingredients
- 1 can 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
- Prep: Butter the bottom of a 9×13 baking dish. Preheat oven to 350˚ F.
- 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.
- Bake: Place in a preheated 350˚F oven and bake uncovered for 35-45 minutes or until the casserole is firm and golden brown.
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