Family Favorite Corn Souffle (Cheesy Corn Casserole)
Made with simple ingredients you probably already have on hand, this corn souffle is the kind of comforting side that quietly steals the show. It’s cozy enough for Sunday dinner but fancy enough to sit proudly next to any holiday main course.
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Servings: 8
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.
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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.