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slice of corn souffle with a wooden spatula.
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5 from 1 vote

Corn Soufflé Recipe

This easy, melt-in-your-mouth Corn Soufflé is a holiday side dish staple and perfect for weeknight meals. Made with whole corn, creamed corn, and cornbread mix, it's soft, sweet, and easy to make!
Prep Time10 minutes
Cook Time50 minutes
Resting Time5 minutes
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American
Keyword: corn souffle
Servings: 8 servings
Calories: 485kcal
Author: Kasey Schwartz

Equipment

  • Mixing bowl (one large)
  • whisk
  • Measuring cups and spoons
  • 9x13 baking dish or 2 quart casserole
  • spatula

Ingredients

  • 1 can (15 oz) whole kernel corn (drained)
  • 1 can (15 oz) creamed corn
  • 1 cup sour cream
  • 1/2 cup unsalted butter, melted
  • 1 box (8.5 oz) Jiffy cornbread mix
  • 2 large eggs
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  • Preheat your oven to 350°F. Grease a 9x13-inch baking dish or a 2-quart casserole dish.
  • In a large bowl, mix together the whole kernel corn, creamed corn, sour cream, and melted butter until well combined.
    1 can (15 oz) whole kernel corn (drained), 1 can (15 oz) creamed corn, 1 cup sour cream, 1/2 cup unsalted butter, melted
  • Stir in the Jiffy cornbread mix, eggs, sugar, salt, and pepper. Mix until all the ingredients are incorporated, but avoid overmixing.
    1 box (8.5 oz) Jiffy cornbread mix, 2 large eggs, 1/4 cup granulated sugar, 1/2 teaspoon salt, 1/2 teaspoon black pepper
  • Pour the mixture into the prepared baking dish, spreading it out evenly.
  • Bake in the preheated oven for 50-55 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the center should come out clean.
  • Allow the corn soufflé to rest for 5 minutes before serving. Serve warm.

Notes

  • Make sure you grease the baking dish well so the baked souffle doesn't stick to the bottom of the pan. Butter, a little oil, or non-stick cooking spray will all work well.
  • Drain the canned whole kernel corn well before using. Too much liquid will make the texture of the corn pudding dense and thick rather than fluffy.
  • Once all of the ingredients are together, do not over-mix. Stirring too much will make the souffle dense and chewy rather than light and airy.
  • If the top of the casserole browns too quickly, cover it with foil, and continue to bake until set.

Nutrition

Serving: 1serving | Calories: 485kcal | Carbohydrates: 50g | Protein: 13g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 274mg | Sodium: 717mg | Potassium: 346mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1076IU | Vitamin C: 5mg | Calcium: 88mg | Iron: 2mg