Corn Soufflé
This Corn Soufflé is from my cookbook!
! It’s one of my favorite recipes at Thanksgiving and this corn casserole is always one of the first dishes to go.
Some people call this Corn Souffle creamed corn casserole, spoon corn, or corn pudding. Any way you name it, this corn souffle recipe delicious!
CORN SOUFFLE
Can everyone stop trying to health-ify Thanksgiving?! I’ve seen so many recipes for “skinny” versions of sweet potato casserole, mashed potatoes, and pie.
I like to eat healthy too but can’t we have at least one day where we have a free hall pass to eat whatever we want without all the guilt? To eat pie until our pants split open? To load butter upon butter on our veggies until they’re unrecognizable?
The other 364 days of the year we can worry about calories. Seriously. Let’s give ourselves a break, puh-lease.
Now that I have you all buttered up to calorie laden dishes let me introduce you to this Corn Soufflé.
My friend Lauren brought this corn casserole to Thanksgiving dinner and I found myself going back for not only seconds, but thirds.
I had no idea that is was surprisingly easy and I can’t say enough about how good it is. This one is also from my cookbook
! Enjoy!
CAN I DOUBLE THIS CORN SOUFFLE?
Yes! You can easily double this by baking it in a 9×13 baking dish. Add 10-15 minutes to the cooking time or until the center isn’t jiggly.
If you like this Corn Souffle, you’ll like these recipes:
Corn, Avocado, and Tomato Salad
Corn Soufflé
It's one of my favorite recipes at Thanksgiving and this corn casserole is always one of the first dishes to go. Some people call this Corn Souffle creamed corn casserole, spoon corn, or corn pudding. Any way you name it, this corn souffle recipe delicious!
Ingredients
- 1 (15-oz.) can corn, with liquid
- 1 (15-oz.) can creamed corn, with liquid
- 1 (8.5 ounce) box Jiffy corn muffin mix, unprepared
- 1 cup sour cream
- ½ cup melted butter
Instructions
- Preheat oven to 350 degrees and lightly grease a 9" square baking dish.
- In a medium bowl, mix all ingredients together and bake for 50-60 minutes or until soufflé is nice and golden brown and the center is set.
Recipe Notes
This can be doubled and baked in a 9x13 baking dish. Just make sure to cook it 10-15 minutes longer or until center is not jiggly.
Followed directions exactly. Was just a pile of mush… maybe too much liquid? I don’t know but even after nearly 2 hours of baking it’s still mush.
Definitely doesn’t sound right. It should set up after that long.
I made this recipe from a different source long ago, so was looking for the recipe again. It was similar to yours, but it had an egg in it. Does yours usually use one egg, or was it accidentally omitted from the recipe? Thanks for the answer!!!
Nope. No egg in this recipe. It’s not a typo.
Just made it today. Followed all instructions and measurements except I only have to bake it 45 mins and it came out perfect. If I am to vary it a bit, I’ll add some sugar just because I have a sweet tooth. Thanks for sharing this easy to make corn souffle.
You’re welcome!
I followed the instructions to a T, used the correct dish size/temp, even tried baking an ADDITIONAL 30 MINUTES and it still turned out soupy.
Every oven is different. Try baking it longer.
Emmett, my mom has been making this for years… she always drains the whole corn and bakes it for about 45 mins give or take. Give it another try and see how it turns out <3
This recipe was a flop ! Instructions were followed precisely even tried cooking it longer to get it to set up. It never did it was like mush. Threw it out sadly.
I’m sorry you felt that way. Many have made this and loved it.
I am an avid cook and everything in me said to drain the corn. But I didn’t drain per recipe and OMG it’s awful. I cooked for 2 hours almost burned on top runny in the middle. It will never cook. I never screw up food and this one was a disaster.
Sorri Nikk, I’ve been making this for years and I have never had issues.
I tried making this recipe with the vegetarian version of Jiffy corn muffin mix and it did not work well. The casserole did not rise very much at all. I doubled checked the expiration date on the box just to be sure it wasn’t expired, but it was not. We ate the casserole but it was a lot like eating very thick creamy polenta with corn in it. Not bad but not nearly as delicious as this recipe usually is.
Good to know that it doesn’t work as well!
Can this be prepared the day before and baked the next day?
Yes, but prep is honestly only 5 minutes if that. You can even bake the day before and reheat day of as it reheats well.
Hello!!! I tried this recipe with a few changes on thanksgiving and it was great! I replaced the sour cream with cream cheese, partially drained the corn and added condensed milk. I plan on making it for a work party this week and was wondering if I could make it 2 days in advance and bake it the day of. Thanks!!!
You could but try it the original way once. I promise you’ll love it.
Hi. The initial summary says bake time 30 min, to total 40 min including prep time. But, the body of the recipe says 50-60 min. Could you clarify please? Thanks so much.
This was SO DELICIOUS and better yet, SO EASY. Made it for Thanksgiving and it received rave reviews!
So glad you loved it.
This one was a hit!! Sooo good! After reading the other comments and suggestions I tweaked the original recipe just a bit. I partially drained the can of whole kernel corn & added 1/4cup of sugar.
I accidentally added 2 sticks of melted butter instead of 1 and left it cooking longer than planned (1hr 15min). However, it ended up better than I have ever had in the past! The dish was scraped clean and everyone raved over it!!
I adjusted my original saved recipe to match my mess ups.
I wish I would have taken a picture…
I forgot to add that I mixed this up the night before & left it covered in the fridge. I took it out a 1/2hr before baking for the dish to reach room temperature before going into the hot oven .
Yum!! I like your changes.
Made this on Thanksgiving. Everyone loved it.
So glad you liked it!
Added a handful of finely shredded sharp cheddar cheese and baked in a 13X9 glass pan anyway. The 9” square pan takes too long.
Sounds yummy!
Can this be made the day before??
Yes, totally!
Do you cover with aluminum foil before placing in the oven?
Thank You!
Nope. No need to cover.
Getting ready to give this a try this Thanksgiving and looking forward to it, had a couple of quick questions though!
Saw some comments regarding draining the corn…in your opinion and based on your experience you still stick by not draining it right?
I’m thinking about making two of these one with Jals and one traditional how you have it listed here. If you were to add some diced jalapenos would you saute them first or throw in raw?
Thanks so much and have a happy Thanksgiving!
Oh and one more question – salted or unsalted butter?
Thanks again!
I always buy unsalted but salted would be fine.
Thanks again!
Yes. I stick with not draining and think most would agree.
If you wanted to add jalapenos I would definitely sautee them first. Good luck!
Is there a gluten free alternative to Jiffy? I mean this last year and it was amazing. My son has a wheat allergy though.
Oh no. I’m not aware of gluten-free version but I’m sure there is one.
I freeze fresh corn every summer for the following year and especially holidays. Will I still need to buy a can of creamed corn to put with the fresh frozen corn?
The creamed corn does give it a unique texture.
This souffle recipe is the BEST!!!I loved it. I have never heard of it before ; so this was my first time making it. My family enjoyed!! Thanks
It’s a keeper right?
Just for clarification, this is not a soufflé. Soufflé is a egg-based dish and I see no egg in the recipe.
Pedant Randy decided to post this two years after the original post, on Christmas Day , no less.
Get a life.
Also, that should read ” an egg-based dish”.
Just for clarification.
Thanks Nancy!
I love this recipe but add ricotta
Cheese for a taste variation. Add about 1/2 cup to basic recipe makes it very creamy does not change the baking time.
Does this have to be served hot or can it be cool? I️ want to make it for a work potluck but it’ll get cool by lunch time?!
It’s usually served warm but I don’t mind it at room temperature.