I bet you didn't know that this corn souffle recipe is really just a simple Southern corn casserole (also known as corn pudding) dressed up with a fancier name. (We Southerners like to do that.)
But that's what makes this comforting side dish so irresistible--it looks and tastes like something special, but it couldn't be easier to throw together. It's the ultimate dump-and-stir recipe: no fancy equipment required, no special techniques, just simple deliciousness baked up until golden and bubbly.
Before you plan your holiday menu, you're going to want to check out the best thing about this side dish: it's a recipe so easy, soon you'll know it by heart.
This corn casserole version is my twist on my sister's signature recipe, the one she brings to all of our family gatherings, from Thanksgiving dinner, Christmas, and Easter and any potluck in between.
Creamy and fluffy just like souffle, cheesy, and just the right amount of sweetness, it's the kind of side that our family insists on having (and would get angry if it didn't find itself on the table.)
Same goes for my mom's broccoli cheese casserole, our favorite beef consomme brown rice, green bean casserole, and Southern air fryer stuffing (aka dressing). These are the side dishes you'll always find with our Thanksgiving spatchcock turkey recipe and/or holiday sliced bourbon ham.
But the good news is this potluck pleaser is equally welcome alongside my sweet and sour pork ribs and grilled rosemary pork chops too. It can wear so many hats.
I know you're going to love this recipe as soon as you take your first bite. Ready to make it? Let's get started.
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- canned whole kernel corn
- canned creamed corn
- sour cream
- salted butter
- Jiffy corn muffin mix
- large eggs
- sharp Cheddar cheese
- green onions (optional)
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, grate the cheese using a box grater.
- Then, whisk together the sour cream, melted butter, and eggs in a large bowl.
- Next, add the corn muffin mix, corn, creamed corn, and half of the cheese to the sour cream mixture and stir until blended.
- Finally, pour the mixture into a lightly greased 2 to 2½-quart baking pan. Sprinkle with the remaining cheese. Bake at 350°F for 45 minutes or until the casserole is set and has a golden brown top. Remove from the oven and sprinkle with green onions, if desired.
Hint: For ultimate melty cheese, shred your own Cheddar instead of buying pre-shredded. The pre-shredded stuff has an anti-caking agent sprayed on it to prevent clumping in the package. That in turn makes the cheese less likely to melt. You can also buy a brand like Tillamook that doesn't use sprays.
Hint #2: Don't drain the corn! That additional liquid helps contribute to the creaminess of the casserole.
Substitutions
Out of something? Need some ingredient substitutions? I've got you covered:
- Cheddar cheese - Swap out sharp Cheddar for medium or mild or use Monterey Jack, Colby-Jack, or Pepper Jack for something different.
- Sour cream - Substitute plain Greek yogurt for the sour cream.
- Butter - If you only have unsalted butter, that's okay. Add ¼ teaspoon of salt to the batter.
Variations
Check out these additional ways to change up this recipe:
- Spicy Jalapeño Corn Souffle - Stir in 1 to 2 finely chopped jalapeños and use Pepper Jack cheese instead of Cheddar.
- Bacon and Chives - Fold in ½ cup crumbled cooked bacon and 2 tablespoons chopped chives into the casserole. Omit the green onions on top.
- Tex-Mex Corn Casserole - Add 1 (4-ounce) can of diced green chiles and 1 teaspoon taco seasoning to give this some Tex-Mex flair.
Equipment
Here's the equipment you'll need to make this recipe:
- dry measuring cup
- chef's knife
- box grater
- large mixing bowl
- whisk
- 2 to 2 ½-quart baking pan
- rubber spatula
Storage
To refrigerate: Cool the casserole completely and cover tightly with aluminum foil. Refrigerate for up to 4 days.
To freeze: Cool completely and transfer to a freezer-safe container if necessary. Or, wrap the casserole in the dish tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Tasty Tip
There are two things you can do to check for doneness. First, tap the pan. If the center of casserole wobbles it still needs a little time. Second, insert the tip of a knife in the center and it should come out mostly clean.
Frequently asked questions
You can! Mix everything together, cover, and refrigerate up to 24 hours before baking. Let the casserole stand at room temperature for about 30 minutes and add 5 to 10 minutes to the bake time.
For sure. Use a 13- x 9-inch baking pan. You may also need to add about 10 minutes to the cooking time.
No problem at all. Just cover with aluminum foil during the last 10 to 15 minutes of baking to prevent over browning.
Yep! You can use 1½ cups of fresh or frozen (thawed)corn kernels for the can of whole kernel corn. You'll need to add about ½ cup liquid to account for the missing liquid that comes from a can of corn. Chicken or vegetable broth are good options for that.
You can. If you serve it piping hot, right from the oven, a large serving spoon makes it easy to scoop. You can also let it stand for about 10 minutes, it'll be easier to cut into squares like cornbread.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this corn casserole:
🍽Get the recipe
Family Favorite Corn Souffle (Cheesy Corn Casserole)
Equipment
- dry measuring cup
- chef's knife
- box grater
- large bowl
- whisk
- 2 to 2 ½-quart baking pan
- rubber spatula
Ingredients
- 1 (8-ounce) block sharp Cheddar cheese
- 1 cup sour cream
- ½ cup salted butter, melted
- 2 large eggs
- 1 (15.25-ounce) can whole kernel corn (undrained)
- 1 (14.75-ounce) can cream-style corn
- 1 (8-ounce) box Jiffy corn muffin mix
- Chopped green onions for garnish (optional)
Instructions
- Preheat the oven to 350°F. Lightly grease a 2 to 2 ½-quart pan with cooking spray. Grate the cheese using the large holes of a box grater. Set aside.
- Whisk together the sour cream, butter, and eggs in a large bowl.
- Add the corn muffin mix, can of undrained whole corn, creamed corn, and half of the cheese, and stir until well blended.
- Spoon the batter into the prepared pan. Sprinkle evenly with the remaining cheese. Bake 45 minutes or until the casserole is set and the cheese is browned. Sprinkle with green onions before serving, if desired.
Video
Notes
- Don't drain the whole kernel corn. That extra ½ cup of liquid gives the casserole its desired souffle-like consistency.
- Don't buy pre-shredded cheese. Shred it yourself for the ultimate melty, cheesy dish.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Keep these things in mind for this recipe regarding food safety.
- Don't leave the casserole sitting out at room temperature for extended periods of time.
- Never leave cooking food unattended. Ovens vary, so keep an eye on the casserole as it cooks.
- Always have good ventilation when using a gas stove.
Mike says
This corn soufflé has been a family favorite for years—soft, cheesy, and the first dish to be scraped clean whenever I put it on the table.