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

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. 
Course Side
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8
Calories 282kcal
Author Sara Welch

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.

Video

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