Corn Souffle Recipe

Name: Corn Souffle Recipe
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: American
Ingredients: 8.5 ounce box cornbread mix (such as Jiffy brand, but you can use any brand you like); 15 ounce can of whole kernel corn, drained; 15 ounce can of creamed corn; 1/2 cup sour cream; 1 egg, beaten; 4 tablespoons butter, melted (plus more for melting on top and buttering the dish)

•Posted: Sep 25, 2024

•Dan

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This creamy and sweet Corn Souffle is an delicious side dish for every occasion! Perfect for holiday dinners but also easy enough to make for every night meals. A melt in your mouth texture that you won’t be able to get enough of, so it’s a good thing it only take 5 minutes of prep time!

Recipe Ingredients

Here’s a photo with the ingredients needed to make this recipe. Below the photo you’ll find a list of bulleted ingredients with some helpful tips and swap outs. Make sure to head to the recipe card for amounts needed.

Creamed Corn: If you’ve never had it, creamed corn has whole kernels of corn in a creamy sauce. It’s the perfect consistency for making this corn casserole.
Whole Kernel Corn: You can use canned corn like we did here or the equivalent amount of frozen corn, defrosted.
Sour Cream: Sour cream adds a tangy flavor to balance the other sweet ingredients.
Egg: Helps to bind the casserole together and make it fluffy.
Butter: Adds flavor but also helps to create a smooth, creamy consistency.
Corn Muffin Mix: Any brand will work, just make sure it’s a mix not just cornmeal because we need the other ingredients that come in a boxed mix.

How To Make It

These step by step photos will show you how quickly this comes together. Head down to the recipe card for complete instructions.

corn, sour cream and other ingredients in glass bowl — whisk the ingredients together in a large bowl

casserole dish with corn souffle batter ready for baking — whisk the ingredients together in a large bowl

Make the batter: Add both cans of corn, sour cream, melted butter, corn muffin mix and the beaten egg to a large bowl and whisk together until smooth.
Bake: Pour the mixture into a buttered casserole dish and bake at 350 degrees for 50-55 minutes.

How Do I Know When The Souffle Is Done?

If you jiggle the dish, it should wiggle slightly but be firm in the middle. This corn souffle is really creamy and airy, so if you’ve never had one before you’re in for a treat. Be sure to check out our Sweet Potato Souffle and this crazy good Carrot Souffle too!

It’s so creamy it may seem like it’s not done, but it is. If you see any liquid in the souffle then it’s not done – pop it back in the oven for a few more minutes. But if you have a smooth, melt in your mouth texture then you’re good to go.

Can You Make This Ahead Of Time?

You can make the batter ahead of time and pour into a casserole dish, but it’s best baked fresh. Of course, leftovers are still delicious so there’s no need to worry about that.

Storing & Reheating

Store leftovers in an air tight container in the refrigerator for up to 4 days. Reheat leftover souffle in the microwave for the easiest method, or you can reheat a portion (or the whole baking dish) back in the oven at 350 until it’s warned through.

Looking For More Easy Side Dishes?