Corn Soufflé (Casserole)

This Corn Soufflé recipe tastes just like the traditional corn casserole but with better flavor and a fluffier texture! It couldn’t be easier to make, too, by simply mixing together some cream of corn, sweet kernel corn, Jiffy corn muffin mix, and shredded cheese. You’ll wow your friends and family this Thanksgiving and holiday season with this simple twist on a classic!

London’s tips to make it a winner: For the fluffiest, lightest corn soufflé, start by gently mixing the batter—overmixing can make it dense and heavy. Once baked, aim for a center that’s almost firm and just barely jiggly. After removing it from the oven, let the soufflé rest for at least 10 minutes to fully set before slicing, so it holds together and doesn’t fall apart.

Growing up in the South, this Corn Soufflé, affectionately referred to as “corn casserole” in our house, was by FAR my favorite dish at Thanksgiving.

(Ok, maybe it was a tie with this Sweet Potato Casserole and this Cajun Cornbread Dressing. I LOVE my carbs!)

Recently I got the recipe from my Mom (by way of my Nanny’s old cookbook!) and saw how simple the ingredients were: cream of corn, sweet kernel corn, Jiffy muffin mix, sour cream and shredded Cheddar cheese.

Not wanting to stray too far from the traditional, I did want to make my version with a slightly better texture and more flavor, so that’s what you’ll find below!

I did this by substituting a little bit of the sour cream for an egg to give it more protein and a fluffier texture. I also tossed in some garlic powder and chives for that added UMPH of yumminess.

Be sure to try these Corn Fritters if you love this dish!

Ingredients You’ll Need

For the exact measurements and detailed instructions, you can jump to the recipe.

• Canned corn. You’ll need both creamed corn and sweet corn kernels. These can easily be found in the canned vegetable aisle at the grocery store. Not all brands are created equal, so be picky in your choice. You don’t need to mess with fresh corn kernels in this easy dish.
• Corn muffin mix. While Jiffy mix is a classic and delicious in this recipe, it is not gluten-free. Be sure to grab a brand that fits your dietary needs.
• Butter. You’ll need a stick of salted butter for the best results.
• Sour cream. Grab an 8-ounce tub of sour cream, either regular or dairy-free. You won’t need the whole thing, though.
• Egg. A single egg is needed to bind the casserole together. It’s best at room temperature.
• Seasonings. Garlic powder and salt add flavor to this recipe.
• Cheese. A cup of shredded cheddar cheese is mixed into the casserole and sprinkled on top for a crispy topping.
• Chives. Freshly chopped chives add a fresh and irresistible crunch in every bite.

How to Make Corn Soufflé

Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.

• Add the creamed corn, corn muffin mix, melted butter, sour cream, egg, garlic powder, and salt to a large mixing bowl. Mix the corn, half of the shredded cheese, and chopped chives into the mix. Use a spatula to carefully stir the batter.

• Spread the cornbread mixture evenly into an 8×10- or 9×9-inch casserole dish that has been sprayed with cooking spray. (For a rustic look, you can use a cast-iron skillet.) Bake in the preheated 350℉ oven for 25 minutes.
• Sprinkle the rest of the cheese on top and finish baking for 5 to 10 more minutes. It’s done when the edges are golden brown and the middle only jiggles slightly when moved. Let it sit for about 5 to 10 minutes before slicing; it will continue cooking and setting.

Meal Prep and Storage

• How to prep ahead of time: You can make the entire dish ahead of time and leave it unbaked in the fridge for 1 to 2 days, then bake as directed.
• How to store: Keep leftover corn casserole in an airtight container in the refrigerator for up to 3 to 4 days.
• How to freeze: It’s easy to freeze this casserole baked or unbaked. Cover it tightly, then freeze for up to 3 to 4 months.
• How to reheat: For the best results, warm this dish back up in the oven at 300℉ until heated through.

What is another name for corn soufflé?

Other names for corn soufflé include corn casserole, corn pudding casserole, or creamed corn casserole. You might have heard others, too—the name used is often specific to certain regions. This great side dish is often served with a holiday dinner or special occasion, but it can be enjoyed all year round.

What is the difference between corn casserole and cornbread?

The main difference between corn casserole and cornbread is the addition of whole corn, cream of corn, and cheese to the casserole. They do have many similar ingredients, though.

What do you eat with corn soufflé?

Corn soufflé is a traditional side many eat with holiday meals, like Thanksgiving. However, it can be enjoyed any time of year if you’re craving a sweet yet savory and tasty side dish.

Do you put egg in corn casserole?

Yes, egg is a required ingredient for corn casserole. Just like other bread and cake dishes, it helps bind the ingredients and gives the casserole a fluffy texture.