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.
Whenever the holidays roll around, this corn souffle is on our table. I love that this dish takes minutes to put together, and it always gets rave reviews from family and friends.
How do you make corn souffle?
For this recipe, you’ll need a box of prepared corn muffin mix, a can of corn kernels, creamed corn, melted butter, eggs, sugar and sour cream. Place everything into a large bowl, then stir until a thick batter forms. Spoon the batter into a casserole dish. Bake the souffle until it’s set and golden brown, then add a sprinkle of parsley and enjoy.
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 fresh or frozen corn instead of canned if you prefer. You will need a total of 1 3/4 cups of corn kernels.
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.
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.
This corn souffle is a must-make recipe, my family requests it all the time and I’m always happy to oblige!
More side dishes to try
- Cheesy Pull Apart Bread
- Roasted Root Vegetables
- Creamed Corn
- Candied Sweet Potatoes
- Green Beans with Bacon
Corn Souffle Video
- 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
- 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.