Creamy Corn Souffle, the ultimate comfort food to make all year round! It's also an easy side dish to accompany holiday meals!
Today, I want to share one of my family's favorite side dish recipes! Even my husband who isn't the biggest fan of corn really enjoys this cornbread casserole. I love how it's moister than regular cornbread. My first time having this was at a Southern barbeque where they definitely know a thing or two about both cornbread and casseroles!
About This Corn Souffle Recipe
This corn souffle recipe is so inexpensive to make and so tasty, just like Grandma used to make! It has a great texture and the right amount of sweetness.
What to Serve with Creamed Corn Casserole:
You can serve this side dish with:
Corn Souffle Ingredients:
Corn Souffle, also known as corn pudding, cornbread casserole, or corn casserole is one of the most popular holiday side dishes made with simple pantry ingredients.
- Canned corn
- Cream-syle sweet corn or creamed corn
- Jiffy Corn Muffin Mix
- Sour Cream
How to Make Corn Souffle:
This corn pudding is one of the easiest side dish recipes to make! Just throw all the ingredients together, mix, and bake! So here are some easy steps to follow:
Step 1. Combine all ingredients
In a large mixing bowl, whisk together the egg, sour cream, melted butter, sugar, salt until combined and smooth.
Add kernel corn, creamed corn, and Jiffy corn muffin mix into the mixture, stir until combined.
Step 2. Bake
Preheat the oven to 350°F. Pour the mixture into a 2.5 quarts baking dish and bake for about 35 minutes.
How to Make a-head Corn Casserole:
You can prepare this corn casserole up to a day in advance. Simply mix all ingredients. After that, cover the baking dish tightly with plastic wrap, and then allow it to sit in the refrigerator up to 24 hours before baking.
The uncooked casserole should not be frozen.
When you're ready to bake it, allow the casserole to sit on the counter for 30 minutes before baking. Make sure to bake until the center of the casserole reaches 160 °F (71.1 °C).
How to Store Leftover Corn Souffle:
First, let the casserole cool to room temperature, no more than 2 hours. Transfer the leftover to an airtight container. It can be kept for 3 to 4 days in the refrigerator or frozen for about 3 months.
To reheat, you can start with a thawed casserole or frozen. Put the casserole in the oven at 300°F, cook for about 15 minutes, or until the internal temperature reaches 160°F for food safety.
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Did you make this Corn Souffle recipe? Be sure to leave a rating and a comment below! I'd appreciate it.
- 1 can (15.25 oz) whole kernel corn, (drained)
- 1 can (14.75 oz) cream-style sweet corn
- 1 large egg, (lightly beaten)
- 3 tablespoon unsalted butter, (melted and cooled at room temperature)
- 1 box Jiffy corn muffin mix
- 1 cup sour cream
- ½ teaspoon kosher salt
- 1 tablespoon white sugar
- Preheat oven to 350°F and lightly grease a 2.5 quarts baking dish.
- In a large bowl, whisk together the egg, sour cream, melted butter, sugar, salt until combined and smooth.
- Add kernel corns, creamed corn, and Jiffy corn muffin mix into the mixture, stir until combined.
- Pour the mixture into a prepared baking dish. Bake for about 35 minutes or until set.
This is a fabulous corn souffle. It is so light and the flavors pop. The entire family loved the recipe.
I am glad that you liked it!
Love how easy this recipe is. It’s perfect for our family!
Thanks for sharing your feedback, Shadi!
Such a great idea for a side dish! And I love how easy this is to make. 🙂
This corn souffle was a win with the whole family! Everyone loved it and requested it again for Christmas. It came out perfectly soft and so flavorful.
I am glad that it turned out well!
Wow your pictures are amazing! This corn souffle looks so good.