Corn Soufflé Recipe (Corn Casserole)
This Corn Soufflé recipe tastes just like the traditional corn casserole but with better flavor, a fluffier texture, and it’s even a tad bit healthier for you! 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.
Servings: 10 servings
Ingredients
- 1 (14.75-ounce) can) creamed corn
- 1 (8-oz.) package Jiffy corn muffin mix
- ½ cup salted butter melted
- ½ cup sour cream
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 (15.25-ounce) can) can sweet kernel corn drained
- 1 cup shredded cheddar cheese
- 2 tablespoons finely chopped chives
Instructions
- Preheat the oven to 350 degrees.
- Whisk the Batter: In a large bowl add the creamed corn, corn muffin mix, melted butter, sour cream, egg, garlic powder, and salt. Whisk until smooth and well combined.1 (14.75-ounce) can) creamed corn, 1 (8-oz.) package Jiffy corn muffin mix, ½ cup salted butter, ½ cup sour cream, 1 large egg, ½ teaspoon garlic powder, ½ teaspoon salt
- Mix in Corn, Cheese, and Chives: Pour in the rinsed and drained corn, ½ cup of the cheese, and the chopped chives. Mix with a spatula until everything is just combined.1 (15.25-ounce) can) can sweet kernel corn, 1 cup shredded cheddar cheese, 2 tablespoons finely chopped chives
- Bake in Oven: Spread the mixture into an 8x10- or 9x9-inch baking dish that has been sprayed liberally with non-stick cooking spray. Bake in the preheated oven for 25 minutes, sprinkle with the remaining cheese, and continue baking for an additional 5-10 minutes. You’ll know it’s done when the edges begin to brown and the middle just barely jiggles.1 cup shredded cheddar cheese
- Allow to sit for 5-10 minutes before serving.
Video
Notes
- Baking dish: If using a 9x13-inch baking dish, begin checking on the casserole 5 minutes earlier than what the recipe calls for.
- Gluten-free: Be sure to grab a corn muffin mix that is gluten-free.
- Dairy-free: Use a dairy-free sour cream and creamed corn, along with a diary-free cheese.
- 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.
Nutrition
Calories: 325kcal | Carbohydrates: 34g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 547mg | Potassium: 219mg | Fiber: 3g | Sugar: 8g | Vitamin A: 792IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 1mg
