Corn Souffle is rich, creamy, slightly sweet, and savory. It’s easily made with pantry and fridge staples, making it a great side dish for holiday gatherings or a simple weeknight dinner.
This Corn Souffle is an easy yet delicious side dish made with a blend of cornbread mix, eggs, sour cream, and canned corn. It is an easy and delicious side dish for your Holiday table.
Why You’ll Love This Corn Souffle Recipe
- Easy. You need just 10 minutes to whisk this souffle together!
- Simple ingredients. Every ingredient on the list should be handily located at your local grocery store, and you’ll probably already have a few of the items in stock at home.
- Flavorful. We love the slight tang from the sour cream balanced by the natural sweetness of the corn.
Is Corn Souffle the Same as Corn Casserole?
The words corn souffle and corn casserole are often used interchangeably to describe this dish. A souffle is typically made with separated eggs, and the egg whites are whipped to give it height, while a casserole doesn’t always include eggs. In this recipe, the eggs are not separated but they still give the souffle a bit of lightness and help to bind it together.
Ingredients You’ll Need
- Eggs: Use large eggs to hold the souffle together.
- Sour cream: You can use full-fat or low-fat sour cream.
- Butter: I prefer to use unsalted butter in this recipe. If you use salted butter you may need to adjust how much salt you add to taste.
- Corn: Keep things easy and use a can of whole-kernel corn.
- Cream-style corn: You’ll find cans of cream-style corn in the canned vegetable aisle.
- Cornbread mix: Use your favorite brand of cornbread mix.
- Cheddar cheese: This is an optional but recommended addition!
- Salt and pepper
How to Make Corn Souffle
- Prepare. Preheat the oven and grease a baking dish.
- Mix. Whisk together the eggs then add the sour cream.
- Stir. Now add the melted butter.
- Add corn. Stir in the whole-kernel corn, cream-style corn, and cornbread mix. Add cheese if desired.
- Season. Add salt and pepper to taste. Season the mixture with salt and pepper to taste.
- Bake. Pour the corn mixture into the baking dish and bake until the top is golden brown and the casserole is set in the center.
- Rest. Cool the souffle for a few minutes before serving.
Can I Make Corn Souffle in Advance?
Yes! You can prepare corn souffle up to 2 days in advance of when you plan to serve it. Bake the casserole, let it cool, then cover it tightly with foil or plastic wrap and store it in the fridge. Let the souffle sit on the counter while the oven heats, then warm it in a 300°F oven until heated through.
Tips & Variations
- Add some heat. Stir in chopped green chilies, diced jalapeños, or onions for an extra kick of spice.
- Use fresh corn. If you wish, you can substitute the canned corn for fresh or frozen corn.
- Try other cheese. I add a handful of shredded cheddar cheese to a corn souffle, but you can swap it with Jack or Pepper Jack cheese or a combination of cheddar and Jack cheeses.
- Baking Time. Baking times will vary depending on your oven, so check the souffle after about 35 minutes to make sure that it doesn’t overcook.
- Rest. Allow the souffle to rest for 5 minutes after you take it out of the oven. It will firm up a bit the longer it sits.
- Serve hot or at room temperature. This is a great option to serve at a holiday buffet because it’s just as good at room temperature as it is when served hot.
Corn Souffle is amazing on the Thanksgiving or holiday table! Serve it alongside my Perfect Roast Turkey or a simple Turkey Breast. You can also serve it with Top Round Roast or Slow Cooker Ham with Brown Sugar Glaze for a flavorful side. Pair it with other easy vegetables like Garlic Honey Roasted Sweet Potatoes or Oven Roasted Potatoes. Or add a salad like a hearty Big Mac Salad or a juicy Avocado Tomato Salad.
- Place leftovers in an airtight container and store it in the fridge for up to 5 days or in the freezer for up to 3 months. Reheat corn souffle in the oven, or you can place portions of souffle on a microwave-safe dish and heat it at 30-second intervals until hot.
More Holiday Sides
- Romano Beans in Garlic Butter Sauce
- Roasted Brussels Sprouts
- Easy Homemade Biscuits
- Cheesy Zucchini and Squash Casserole
- Roasted Potatoes with Bacon
- 2 large eggs
- ⅔ cup sour cream
- ½ cup unsalted butter melted
- 1 can (15.25 ounces) whole kernel corn drained
- 1 can (14.75 ounce) cream-style corn
- 1 box (8.5 ounces) cornbread mix
- 1 cup shredded cheddar cheese, optional
- Salt and pepper to taste
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a mixing bowl, beat eggs and whisk until combined.
- Add the ⅔ cup of sour cream to the beaten eggs and mix until the mixture is smooth.
- Stir in the ½ cup of melted unsalted butter into the egg and sour cream mixture.
- Now, add the drained whole kernel corn, cream-style corn, and the cornbread mix to the bowl. Mix these ingredients together until well combined.
- If desired, add the 1 cup of shredded cheddar cheese to the mixture and stir it in.
- Season the mixture with salt and pepper to taste.
- Pour the corn mixture into the greased baking dish.
- Bake in the preheated oven for 40-45 minutes or until the top is golden brown and the casserole is set in the center. The exact baking time may vary, so start checking around 35 minutes and adjust as needed.
- Once the corn casserole is done, remove it from the oven and let it cool for a few minutes before serving.
- Spicy twist. Mix in some chopped green chilies, diced jalapeños, or onions to give your dish a spicy edge.
- Corn variations. Feel free to replace canned corn with fresh or frozen corn for a different texture and taste.
- Experiment with cheeses. While shredded cheddar is my go-to for this recipe, try Jack or Pepper Jack cheese or a blend of cheddar and Jack for a unique flavor.
- Keep an eye on the oven. Ovens vary, so start checking your soufflé around the 35-minute mark to prevent overcooking.
- Give it time to settle. Once out of the oven, let the soufflé rest for 5 minutes. It will firm up as it cools.
- Serving options. This dish is ideal for holiday buffets as it tastes great both hot and at room temperature.
- Storage: Keep leftovers in an airtight container and in the fridge for up to 5 days or in the freezer for up to 3 months.