This corn souffle recipe is a flavorful blend of corn kernels, butter, eggs and creamed corn, all baked to light and fluffy perfection. A super easy side dish that’s elegant enough for the holidays, yet quick enough for a busy weeknight. 

When I’m entertaining for Thanksgiving, I like to offer a variety of side dish recipes to complement the main course. Some of my favorites include homemade dinner rolls, sauteed kale, cheesy potatoes, hasselback sweet potatoes, baked mac and cheese, garlic mashed potatoes and this fabulous corn souffle.

A dish of corn souffle with a serving spoon in it.

Whenever the holidays roll around, this corn souffle recipe is on our table. I love that this dish takes minutes to put together, and it always gets rave reviews from family and friends.

Corn Souffle Ingredients

To make this recipe, you will need butter, eggs, corn muffin mix, whole kernel corn, creamed corn, sour cream, granulated sugar and kosher salt. Feel free to add fresh parsley as an optional garnish.

How Do You Make Corn Souffle?

Preheat the oven and coat a baking dish with cooking spray. Place the melted butter, eggs, muffin mix, corn, creamed corn, sour cream, sugar and salt in a large bowl. Mix everything together until a thick batter forms. Pour the mixture into the baking dish in an even layer. Bake until the top is golden brown. Let it cool for a few minutes, then add a little parsley on top if you like, and serve.

Corn muffin mix, corn kernels, sour cream and seasonings in a bowl.

Tips For The Perfect Souffle

  • This dish can be assembled up to 24 hours before you plan to bake it. Simply mix all the ingredients together, then cover your baking dish with foil and refrigerate until you’re ready to cook. You may need to add a few more minutes to the baking time to compensate for starting with a cold casserole.
  • If you’re looking to reduce the calories in this recipe, you can use light sour cream and reduce the amount of butter by 2 tablespoons.
  • This dish is best served fresh from the oven. If you need to reheat it, cut it into slices and microwave until warm. You can also reheat the entire pan, covered at 325 degrees F until warmed through.
  • Feel free to use fresh or frozen corn instead of canned if you prefer. You will need a total of 1 3/4 cups of corn kernels.

Quick Tip

Leftovers will stay fresh in an airtight container in the refrigerator for up to 4 days.

Batter for corn casserole in a mixing bowl.

Flavor Variations

I love this souffle as-is, but you can add other flavors to the mix to customize it to your tastes.

  • Mexican: Add a 4 ounce can of diced green chiles, 1/2 teaspoon chili powder and 1 cup of shredded cheddar cheese.
  • Bacon: Add 3/4 cup cooked crumbled bacon to the batter, then bake as directed.
  • Sweet: Increase the amount of sugar to 1/4 tablespoons for a more dessert-like souffle, and omit the parsley.
  • Spicy: Add 1 cup of shredded pepper jack cheese, 2 tablespoons chopped cilantro and 1/4 cup diced pickled jalapenos to the batter.
  • Veggie: Stir in 1 cup of cooked vegetables such as bell peppers, onions or zucchini, and omit the sugar.

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Corn souffle in a baking dish, topped with parsley.

Recipe FAQs

Can you freeze corn souffle?

This dish is a great candidate for the freezer. Cover the baked dish tightly with foil, and freeze for up to 2 months. You can thaw the souffle in the refrigerator overnight, or bake directly from frozen. Regardless of how you choose to bake it, be sure to keep the dish covered so that it does not dry out in the oven.

What is another name for corn souffle?

Corn souffle is also known by other names including corn pudding, corn casserole or cornbread casserole.

What do you eat with corn souffle?

Corn souffle is a classic dish for the holidays, and is often paired with main course options such as dry brined turkey, smoked prime rib or crock pot ham.

A slice of corn souffle on a plate.

This corn souffle is a must-make recipe, my family requests it all the time and I’m always happy to oblige!

More Great Side Dishes

Corn Souffle Video

Love This Recipe?

Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & a review in the comments section further down the page.

4.94 from 15 votes

Corn Souffle

AuthorSara Welch
A dish of corn souffle with a serving spoon in it.
This corn souffle recipe is a flavorful blend of corn kernels, butter, eggs and creamed corn, all baked to light and fluffy perfection. A super easy side dish that's elegant enough for the holidays, yet quick enough for a busy weeknight. 
Time
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course Side
Cuisine American
Serves 8

Ingredients 

  • 1/2 cup butter melted
  • 2 eggs
  • 8 1/2 ounce box corn muffin mix such as Jiffy
  • 15 ounce can corn kernels drained
  • 14 3/4 ounce can creamed corn do not drain
  • 1 cup sour cream can use light
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
  • cooking spray
  • 2 teaspoons chopped parsley optional

Instructions 

  • Preheat the oven to 350 degrees F. Coat a 2 quart baking dish with cooking spray.
  • Place the butter, eggs, cornbread mix, corn kernels, creamed corn, sour cream, sugar and salt in a large bowl. Stir until just combined.
  • Spread the batter evenly into the prepared pan.
  • Bake for 45 minutes or until top is lightly browned. 
  • Let cool 5 minutes. Sprinkle with parsley if desired, then serve.

Notes

  1. This dish is best served fresh from the oven. If you need to reheat it, cut it into slices and microwave until warm. You can also reheat the entire pan, covered at 325 degrees F until warmed through.
  2. Feel free to use fresh or frozen corn instead of canned if you prefer. You will need a total of 1 3/4 cups of corn kernels.

Nutrition

Calories: 282kcal | Carbohydrates: 41g | Protein: 6g | Fat: 16g | Saturated Fat: 11g | Cholesterol: 86mg | Sodium: 433mg | Potassium: 233mg | Fiber: 3g | Sugar: 11g | Vitamin A: 690IU | Vitamin C: 3.5mg | Calcium: 62mg | Iron: 1.5mg

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4.94 from 15 votes (2 ratings without comment)

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Comments

  1. Can I make it ahead but not bake full 45 minutes and finish te cooking once I get to my Daughter-in-law and finish cooking there?

  2. 5 stars
    We love this recipe!. I was hoping to do more prep before Thanksgiving this year. Would you suggest to make now, freeze and cook the day of? Would it be better to cook from frozen or defrost overnight in fridge? Thank you!