Family Favorite Corn Souffle (Cheesy Corn Casserole)

Name: Family Favorite Corn Souffle (Cheesy Corn Casserole)
Prep time: 10 min
Cook time: 45 min
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)

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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.

Teal rimmed white enamel pan filled with corn souffle recipe on a wooden board with a red handled spoon and a bowl of green onions and yellow striped cloth on the side.

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
Instructions
Substitutions
Variations
Equipment
Storage
Tasty Tip
Frequently asked questions
Related
Pairing
🍽Get the recipe
Recipe guidelines and test kitchen tips
Food safety

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!

Grated sharp Cheddar cheese with a box grater on a wooden board.

First, grate the cheese using a box grater.

Whisking together butter, sour cream, and an egg in a large glass bowl.

Then, whisk together the sour cream, melted butter, and eggs in a large bowl.

Combining the dry ingredients and wet ingredients of the Pollo Tropical corn souffle recipe in a glass bowl.

Next, add the corn muffin mix, corn, creamed corn, and half of the cheese to the sour cream mixture and stir until blended.

Sprinkling shredded Cheddar cheese on top of the corn casserole batter.

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

Can I make this corn soufflé ahead of time?

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.

Can I double the recipe?

For sure. Use a 13- x 9-inch baking pan. You may also need to add about 10 minutes to the cooking time.

My corn casserole is getting very browned and it's still not done cooking. What do I do?

No problem at all. Just cover with aluminum foil during the last 10 to 15 minutes of baking to prevent over browning.

Can I use fresh corn or frozen corn instead of canned?

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.

How do you serve this casserole? Do you slice it like cornbread?

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.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this corn casserole:

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