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

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


  • 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.



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