If you’re looking for a warm, comforting dish that brings a touch of Southern charm to your table, this Corn Soufflé (Corn Casserole) Recipe is an absolute must-try. It’s creamy, cheesy, and packed with tender kernels of corn—all baked to golden perfection. Whether you’re serving it as a side for a holiday feast or a cozy weeknight dinner addition, this recipe combines simple ingredients that create a dish bursting with flavor and the perfect balance of sweet and savory. Trust me, once you make this corn soufflé, it might just become your new favorite comfort food.
Ingredients You’ll Need
The magic of this Corn Soufflé (Corn Casserole) Recipe lies in its humble yet essential ingredients. Each component plays a key role in building the perfect texture and rich flavor—from the creamy corn base to the sharpness of cheddar cheese and the delicate bite of fresh chives. Here’s everything you need to gather before getting started:
- Creamed Corn (1 can, 14.75 ounces): Provides a velvety texture and natural sweetness fundamental to the dish’s moistness.
- Jiffy Corn Muffin Mix (1 package, 8 ounces): Adds a classic cornmeal base that gives structure and a slight crumb.
- Salted Butter (½ cup, melted): Infuses richness and helps bind the batter for that perfect soufflé rise.
- Sour Cream (½ cup): Contributes tanginess and creaminess to balance the sweetness of the corn.
- Egg (1 large): Acts as a natural binder to hold the casserole together and provide lift.
- Garlic Powder (½ teaspoon): Adds a gentle depth of savory flavor without overpowering.
- Salt (½ teaspoon): Enhances all the flavors, bringing everything into harmony.
- Sweet Kernel Corn (1 can, 15.25 ounces, drained): Introduces bite-sized bursts of sweetness and texture contrast.
- Shredded Cheddar Cheese (1 cup): Half gets mixed into the batter, and the rest melts gloriously on top for a golden crust.
- Chopped Chives (2 tablespoons): Offers a fresh, mild oniony flavor and vibrant green color to brighten the dish.
How to Make Corn Soufflé (Corn Casserole) Recipe
Step 1: Preheat Your Oven
Begin by setting your oven to 350 degrees Fahrenheit. This moderate temperature ensures that the soufflé bakes evenly, gently warming the mixture so it sets beautifully with that irresistible golden top.
Step 2: Whisk the Batter
In a large mixing bowl, combine the creamed corn, corn muffin mix, melted butter, sour cream, egg, garlic powder, and salt. Whisk these together until the mixture is smooth and uniformly blended. This step is crucial—the batter should be free of lumps to achieve that light & fluffy soufflé texture everyone loves.
Step 3: Mix in Corn, Cheese, and Chives
Next, fold in the drained sweet kernel corn, half of the shredded cheddar cheese, and the finely chopped chives using a spatula. Stir gently just until everything is combined—overmixing can deflate the fluffiness, so keep it light and easy.
Step 4: Bake to Perfection
Generously spray an 8×10- or 9×9-inch baking dish with non-stick cooking spray, then pour the mixture in, spreading it evenly. Bake for 25 minutes, then sprinkle the remaining cheese on top and continue baking for another 5 to 10 minutes. You’ll know it’s done when the edges turn a beautiful golden brown and the middle jiggles slightly when you gently shake the pan.
Step 5: Rest Before Serving
Once out of the oven, let your Corn Soufflé (Corn Casserole) Recipe sit for 5 to 10 minutes. This rest allows it to firm up just enough for perfect slices while still warm and gooey inside, ensuring every bite is pure comfort.
How to Serve Corn Soufflé (Corn Casserole) Recipe
Garnishes
To elevate this dish even further, sprinkle a few extra chopped chives or a light dusting of smoked paprika just before serving. These simple garnishes not only add a pop of color but also a subtle extra layer of flavor that will impress your guests.
Side Dishes
Corn soufflé pairs wonderfully with hearty mains like roast chicken, glazed ham, or grilled pork chops. For a plant-based balance, try serving it alongside a crisp green salad or steamed seasonal vegetables, which will cut through the richness with refreshing contrast.
Creative Ways to Present
Try baking individual servings in ramekins for an elegant touch at dinner parties or spooning the corn casserole into small hollowed-out bell peppers for a festive presentation. You can also top each serving with a dollop of sour cream or a sprinkle of crumbled bacon for extra decadence.
Make Ahead and Storage
Storing Leftovers
Leftover corn soufflé can be refrigerated in an airtight container for up to 3 days. Keep it chilled to maintain freshness, and be sure to cover it well to prevent it from drying out in the fridge.
Freezing
You can freeze this casserole by placing fully cooled portions or the whole dish wrapped tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator before reheating.
Reheating
To reheat, place the soufflé in a preheated oven at 350 degrees Fahrenheit, covered loosely with foil to avoid over-browning, for about 15-20 minutes or until warmed through. Microwaving is a quicker option for single servings but might reduce the fluffy texture slightly.
FAQs
Can I use fresh corn instead of canned?
Absolutely! Fresh corn kernels can be used and will add a wonderful crisp texture, though you might need to adjust the moisture slightly by adding a tablespoon of milk or cream to keep the batter silky.
Is this corn soufflé gluten-free?
This recipe uses Jiffy corn muffin mix, which contains wheat flour, so it is not gluten-free as written. For a gluten-free version, substitute with a certified gluten-free cornmeal mix and check all labels carefully.
Can I make this recipe dairy-free?
Yes! Replace the butter with a plant-based alternative and use dairy-free sour cream and cheese substitutes. The flavors and textures will still be delightful.
Why does the middle of my soufflé jiggle when it’s done?
A slight jiggle in the center is expected—it means the soufflé is moist and perfectly set without being overcooked. It will firm up more as it cools during resting.
Can I add other vegetables or spices?
Definitely! Feel free to mix in diced bell peppers, jalapeños for a kick, or sprinkle some smoked paprika or cayenne for smoky, spicy notes that complement the sweetness beautifully.
Final Thoughts
Making this Corn Soufflé (Corn Casserole) Recipe is like inviting a hug in food form to your table. It’s easy to prepare yet delivers on every level of comfort and flavor. Once you try it, I’m sure it will become a beloved staple in your kitchen collection—perfect for sharing with family, friends, and anyone who appreciates the simple joy of good food.
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Corn Soufflé (Corn Casserole) Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This comforting Corn Soufflé, also known as Corn Casserole, is a creamy, cheesy dish perfect for holiday dinners or family gatherings. Combining creamed corn, whole kernel corn, cheese, and a moist corn muffin mix, it bakes to a golden, slightly jiggly delight that is both savory and satisfying.
Ingredients
Corn Mixture
- 1 (14.75-ounce) can creamed corn
- 1 (15.25-ounce) can sweet kernel corn, drained
- 1 (8-ounce) package Jiffy corn muffin mix
- ½ cup salted butter, melted
- ½ cup sour cream
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon salt
Cheese & Garnish
- 1 cup shredded cheddar cheese (divided into ½ cup and ½ cup)
- 2 tablespoons finely chopped chives
- Non-stick cooking spray for greasing the baking dish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature before baking your soufflé.
- Whisk the Batter: In a large mixing bowl, combine the creamed corn, Jiffy corn muffin mix, melted butter, sour cream, egg, garlic powder, and salt. Whisk thoroughly until the mixture is smooth and evenly blended.
- Mix in Corn, Cheese, and Chives: Add the drained sweet kernel corn, ½ cup of shredded cheddar cheese, and finely chopped chives to the batter. Gently fold them in with a spatula until just combined, careful not to overmix.
- Prepare for Baking: Spray an 8×10-inch or 9×9-inch baking dish generously with non-stick cooking spray. Pour the corn mixture evenly into the dish, spreading it out smoothly.
- Bake the Soufflé: Place the dish in the preheated oven and bake for 25 minutes. Then, remove it carefully, sprinkle the remaining ½ cup cheddar cheese evenly on top, and return it to the oven to bake for another 5 to 10 minutes until the edges are golden brown and the center jiggles slightly when shaken.
- Rest Before Serving: Remove the soufflé from the oven and allow it to sit for 5 to 10 minutes. This resting time helps it set for easier serving and enhances the flavors.
Notes
- Make sure all ingredients are at room temperature for the best mixing and baking results.
- Use fresh, sharp cheddar cheese for optimal flavor.
- If you prefer a spicier kick, add a pinch of cayenne pepper or chopped jalapeños to the mixture.
- The slight jiggle in the center after baking indicates the soufflé is perfectly cooked and moist.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture retention.
