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
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
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Preheat oven to 350 degrees and lightly grease a 9" square baking dish.
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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.
I’m with you, Christy! Pass the butter, please! Putting my stretchy pants on and making Lauren’s corn soufflé! Happy Thanksgiving to you and your family!
Amen sister!
I was going to make scalloped corn for Thanksgiving but now this awesome dish will be on my table instead!! Yum!! Can’t wait to try this and the spinach and rice! Thanks so much and have a Blessed and Happy Thanksgiving!
Thank you so much Kathleen. Happy Thanksgiving!
I totally agree with holidays being a “no calorie counting zone”! I would love to try this soufflé. I had something like it once on a trip to Texas. However, I live in the frozen north of Canada, and we don’t have Jiffy mixes. In fact, I’ve been looking for a cornbread mix of any kind at every grocery store here in Canada and have never seen one. Even Amazon.ca doesn’t carry one. Any idea how to do this without the mix? Maybe just use the dry ingredients in a cornbread recipe? It looks so good, and my family loves corn in any form,. I’d love to give it a try.
Oh shoot! Here’s a copycat recipe for Jiffy mix although that’s kind of the beauty of it, is that it’s so easy. This makes it a little harder: http://www.food.com/recipe/jiffy-corn-muffin-mix-copycat-345502
Jiffy box mixes are generally half size recipes. So if you have a cornbread recipe you like that makes 12 muffins, you can cut that in half and try it here (I would think). Good luck!
Thanks for the tip Heather!
Can you mix by hand or do you have to use a mixer?
Mix by hand for sure.
TaraLee, Amazon has Krusteaz cornbread mix which is really good. I know thatyour comment was from 2015, just incase you haven’t find any yet. Christy Denney, can’t wait to try this recipe, thanks for sharing. This will be on the table for Sunday dinner.
Ooh. Hope you loved it.
Now I have something I can make with the boxes of jiffy corn bread mix I bought a couple of months ago, this looks delicious!!
It is!
This is the same recipe I use except mine calls for 1/4 cup sugar..wherever I take it I come home with a clean pan and rave reviews!
Hmm. I might have to try that.
This has been one of my all time favorite recipes! I came across it about 10 years ago at a thanksgiving dinner & I make it all the time. I make sure to put sweet whole corn & sweet cream corn as well & it has that sweet cornbread taste.
This a the best way to eat corn at Thanksgiving! We’re from Texas so we add some diced jalapeños.
Do you think you could stir this up the night before and refrigerate?
Yes I do but I have not tried it.
Yes, I always make this the night before and just warm it up right before serving. My family eats the left overs cold, they love it so much!!
Thank you for recipe. It looks delicious
The Corn Souffle looks so yummy. I was looking for a corn recipe for Christmas, and this will be perfect.
Is the corn suppose to be drained? Mine is really runny still after an hour and a half of cooking.
Yes, it should be with the liquid. How did it turn out?
I love this recipe and was so glad I found it cuz the last time I had the corn souffle it was made by a dear friend of mine who just passed away and I thought maybe the recipe went with her, but maybe this was her way of saying she’s still with me? Thank you.
I made this thinking how easy it looks to make but it came out to soft the water from the corn shoul be drained reduce the butter or eliminated it and sour cream should be reduce to have a better consistency. Taste was ok.
You probably needed to cook it longer. I have made it many times.
The image looks so delicious that I immediately wanted to try it but alas i have no clue what Jiffy corn muffin mix is. Not much info on google either how to do my own.
You do realize that Foodgawker attracts people from ALL over the world so you might want to think that for the next blog post who your future readers are.
Regards,
Agnetha in Sweden
Agnetha,
Thanks! I’m sorry. Here is a copycat version of it: http://www.food.com/recipe/jiffy-corn-muffin-mix-copycat-345502
This is so freakin good, so stuffed from eating too much of it!!
Thank you! I have the same problem.
Just pulled it from the oven and it looks great. I did have to cook a tad longer so it wasn’t too jiggly.
Should the leftovers be refrigerated or left out?
I would refrigerate them.
I’ve seen recipes with eggs. Do you follow the instructions with Jiffy and add eggs?
No, I just add the mix. I’m sure you can add eggs but I really don’t like to mess with this one. Tastes great as is.
I add two eggs to mine and separate them. Then I beat the egg whites to soft peaks and fold them in. So it really is more of a souffle consistency. I also drain the plain corn.
Can this be made ahead of time and reheated? I’m short on kitchen space but love this recipe.
Yes! You can definitely do that! I just did in fact.
I have had this at a friend’s house and you are so right…its wonderful.
I have a question…can I make it today and bring over to Thanksgiving tomorrow afternoon?
Can it be served at room temp?
Yes, you can make it today. I made mine today! I like it warm but I have been know to serve it room temp. Nuke it in the microwave for a minute or two if you can.
If you made this in advance how would you reheat it? In the oven or the microwave? I don’t want it to dry it out or be soggy. Thanks!
My first choice would be to reheat it in the oven but I’ve reheated it in the microwave and it’s totally fine too!
Thank you! Love your site!
This is so good and easy to make. I baked it about 20 mins longer than recipe called for. I was skeptical it wouldn’t taste well but everyone loved it.
So glad to hear that.
I will definitely drain the corn next time. I cooked it for over an hour and a half, and still not done. The top has a nice sort of crunch but the rest is like pudding. I realize different types of canned corn may have more/less liquid than others and may be why some had problems and others didn’t. It is delicious nonetheless.
Thanks. You might be right!
How many does this serve?
About 8.
Is the consistency of the middle section suppose to be more like corn bread or a bit soft like the stouffers corn soufflé
Definitely cooked much longer.
The middle is supposed to be like corn souffle. Softer like corn pudding.
I am making this for the second time in a week. My family loves it! Mahalo for sharing👍
Corn pudding? Really? I was/am very disappointed with this. Glad I had time before company arrived to replace this. I thought it looked to runny before cooking and even cooked longer
I’m so sorry you didn’t like it. It is a crowd favorite.
Can we use a muffin tin with this recipe instead?
I’m afraid it would be too wet but I could be wrong.
I actually used the muffin tin for the leftover batter. It worked. Not runny at all. Kinda nice to have individual portions ready made!
My guests loved them both ways!
I did drain a little water from the corn and added 1 tablespoon of coconut sugar. It was just the right amount of sweetness!
Thank you!
Making it again for Friendsgiving!
love that idea!
Family loved it, 1st time but not the last….
Love hearing that!
Can you make corn soufflé in a crockpot if so how long do you need to cook it?
I️ made it in a crock pot! It takes 4 hours on high!
Oh wow. That’s great to know!
I add cheese and diced jalapeños and a couple teaspoons of sugar. Bake 20-30 minutes longer if you like it firmer or add a beaten egg.
Ooh yum!
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.
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.
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!
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?
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.
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.
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!
Do you cover with aluminum foil before placing in the oven?
Thank You!
Nope. No need to cover.
Can this be made the day before??
Yes, totally!
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!
Made this on Thanksgiving. Everyone loved it.
So glad you liked 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.
This was SO DELICIOUS and better yet, SO EASY. Made it for Thanksgiving and it received rave reviews!
So glad you loved 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.
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.
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.
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!
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.