This corn souffle recipe is the ultimate comfort food! With just a few ingredients and an easy prep, you can make a delicious side dish that’s perfect for Thanksgiving or any meal.
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Nothing says delicious side dish than a big hot scoop of corn casserole. This recipe comes together fast and is absolutely delicious. The combination of corn, butter, and a hint of sweetness makes it a family favorite!
If you love this recipe, you might also enjoy my scalloped potatoes, green bean casserole, and sweet potato casserole. They’re all classic side dishes that are perfect for Thanksgiving or any special meal.
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.
Why I Love This Recipe
- Family Favorite: This corn souffle recipe is a hit with the whole family. Its sweet, buttery flavor and soft, fluffy texture are simply irresistible.
- Easy to Make: With just a few simple steps – mixing the ingredients, pouring the mixture into a baking dish, and baking it – this recipe is a snap to make.
- Perfect Side Dish: This corn souffle is the perfect side dish for any meal. Its sweet, creamy corn flavor complements a wide variety of main courses.
- Crowd Pleaser: Whether it’s a holiday gathering or a summer barbecue, this corn souffle is always a hit with a crowd.
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Key Ingredients
- Can of 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.
- Cream Style Corn: This will add a creamy texture and sweet flavor to the souffle, making it more moist and delicious.
- Sour Cream: Sour cream will add a tangy flavor and also keep the souffle moist.
- Large Egg: The egg will act as a binder, holding all the ingredients together and giving the souffle structure.
- 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 make that fluffy texture.
- Salted Butter: This will add a rich, buttery flavor to the souffle and also help it to brown nicely.
Equipment
- 9×13-inch Baking Dish – You’ll need this to bake the corn soufflé. Make sure to butter the bottom of the dish to prevent the soufflé from sticking.
- Large Mixing Bowl – This is where you’ll combine the ingredients. It’s essential for mixing the regular corn, cream corn, sour cream, cornbread mix, and melted butter.
How to Make Corn Souffle Recipe
Preparation
Start by buttering the bottom of your 9×13 baking dish. This will prevent the souffle from sticking to the dish. Then, preheat your oven to 350˚ F.
Step 1 – Combine the Ingredients
In a bowl, whisk the eggs. Then, add both types of corn and mix. Next, stir in the sour cream and cornbread mix. Finally, pour in the melted butter, and stir until everything is well mixed. Add to your casserole dish.
Step 2 – Bake the Souffle
Place your baking dish in the preheated oven and bake for 35-45 minutes. You’ll know it’s ready when the souffle is firm to the touch and has a beautiful golden brown color.
Expert Tip
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.
Recipe Variations
- Cheesy: Add a cup of shredded cheddar cheese to the corn mixture for a deliciously cheesy souffle.
- Spicy: Mix in a diced jalapeno or a can of green chilies for a spicy twist on this classic corn souffle.
- Herby: Add a teaspoon of dried thyme or oregano to the corn mixture for a more savory, herby flavor.
What to Serve With
- This classic corn souffle is a perfect side dish for your Thanksgiving or Christmas dinner. It pairs beautifully with roast turkey, mashed potatoes, and gravy, adding a touch of sweetness to the meal.
- If you’re a fan of comfort food, serve this corn souffle with a side of meatloaf. The creamy, cornbread-like texture of the souffle compliments the hearty flavors of the meatloaf, making for a satisfying meal.
- For a unique and delicious combination, pair it with venison roast. The slightly sweet and creamy souffle is a great contrast to the rich, savory flavor of the venison.
Make Ahead Instructions
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!
Recipe FAQs
I made both named on my grandma’s recipe card. What I found was that corn souffle has egg in it, which creates a fluffier texture and thicker end result than the corn casserole. Corn souffle also did not have sugar in it, making it 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, then this recipe is for you.
Yes, you can use unsalted butter, but you might want to add a pinch of salt to the recipe to make up for the reduced salt content.
Storing and Reheating
- Storing: If you have leftovers, you can store the corn souffle in an airtight container in the refrigerator for up to 3 days.
- Freezing: Unfortunately, this dish doesn’t freeze well due to its delicate texture. I recommend enjoying it fresh or refrigerating any leftovers.
- Reheating: Reheat individual portions in the microwave for 30 -60 seconds before serving.
More Dinner Side Dish Recipes You’ll Enjoy
Serving Size
- What to Expect: This corn souffle recipe yields a delicious side dish for about 12 servings
- How to Scale: If you’re planning to serve more than 12 people, you can easily double the recipe and follow the instructions as directed. You may need to increase the baking time by a few minutes to ensure the souffle is cooked through.
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
- Butter the bottom of a 9×13 baking dish. Preheat oven to 350˚ F.
- Whisk the egg in a bowl. Mix in the regular corn (drained) and creamed corn. Then stir in the sour cream and cornbread mix. Pour in the melted butter and mix until everything is well incorporated. Add to your casserole dish.
- Place in a preheated 350˚F oven and bake uncovered for 35-45 minutes or until the casserole is firm and golden brown.
