My favorite childhood dish at Thanksgiving!

Growing up in the South, this Corn Soufflé, affectionately referred to as “corn casserole” in our house, was by FAR my favorite dish at Thanksgiving.

(Ok, maybe it was a tie with this Sweet Potato Casserole and this Cajun Cornbread Dressing. I LOVE my carbs!)

Recently I got the recipe from my Mom (by way of my Nanny’s old cookbook!) and saw how simple the ingredients were: cream of corn, sweet kernel corn, Jiffy muffin mix, sour cream and shredded Cheddar cheese.

Not wanting to stray too far from the traditional, I did want to make my version with a slightly better texture and more flavor, so that’s what you’ll find below!

This Corn Soufflé is the holiday casserole my family can’t live without! It’s creamy, fluffy, and loaded with sweet corn flavor—plus I’ve added a few simple twists to make it even better than the classic version I grew up with. Don’t be surprised when it’s the very first dish to disappear from your table!I did this by substituting a little bit of the sour cream for an egg to give it a fluffier texture. I also tossed in some garlic powder and chives for that added UMPH of yumminess.

Two plates with corn souffle are served at a Holiday dinner.
A wooden spoon scoops a serving of corn casserole from a pan.

Ingredients and Substitutions

For the exact measurements and detailed instructions, please see the recipe card below.

Corn, creamed corn, butter, cheese, cornbread, and herbs are the main ingredients for this corn souffle dish.
  • Canned corn. You’ll need both creamed corn and sweet corn kernels. These can easily be found in the canned vegetable aisle at the grocery store. Not all brands are created equal, so be picky in your choice. You don’t need to mess with fresh corn kernels in this easy dish.
  • Corn muffin mix. While Jiffy mix is a classic and delicious in this recipe, it is not gluten-free. Be sure to grab a brand that fits your dietary needs.
  • Butter. You’ll need a stick of salted butter for the best results.
  • Sour cream. Grab an 8-ounce tub of sour cream, either regular or dairy-free. You won’t need the whole thing, though.
  • Egg. A single egg is needed to bind the casserole together. It’s best at room temperature.
  • Seasonings. Garlic powder and salt add flavor to this recipe.
  • Cheese. A cup of shredded cheddar cheese is mixed into the casserole and sprinkled on top for a crispy topping.
  • Chives. Freshly chopped chives add a fresh and irresistible crunch in every bite.
17 Show-Stopping Sides for the Holidays!
Bring something to the table everyone will rave about this year! 😋

Step-by-step Instructions

Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.

Mix up the batter.

Add the creamed corn, corn muffin mix, melted butter, sour cream, egg, garlic powder, and salt to a large mixing bowl.

Then, mix in the corn, half of the shredded cheese, and chopped chives.

Pro Tip: For the fluffiest, lightest corn soufflé, start by gently mixing the batter. (Overmixing can make it dense and heavy!)

The corn souffle base is mixed in a glass bowl.
Cheese and herbs are added to the batter.
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Add to the dish and bake in the oven.

Spread the cornbread mixture evenly into an 8×10- or 9×9-inch casserole dish that has been sprayed with cooking spray. (For a rustic look, you can use a cast-iron skillet.) Bake at 350℉ for 25 minutes.

Pro Tip: This dish (like most cornbread) has a tendency to stick if not prepped properly, so make sure you spray that baking dish liberally with non-stick cooking spray!

The corn casserole batter is spread in a white baking dish.

Top with cheese, rest, and then dig in!

Sprinkle with the rest of the cheese and bake for another 5-10 minutes.

You’ll know it’s done when the edges are golden brown and the middle only jiggles slightly when moved.

Pro Tip: You want a center that’s almost firm and just barely jiggly. Also, letting the soufflé rest for at least 10 minutes allows it to fully set before slicing, so it holds together and doesn’t fall apart.

Corn souffle is topped with shredded cheese before baking.

FAQs

What is another name for corn soufflé?

Other names for corn soufflé include corn casserole, corn pudding casserole, or creamed corn casserole. You might have heard others, too—the name used is often specific to certain regions. This great side dish is often served with a holiday dinner or special occasion, but it can be enjoyed all year round.

What is the difference between corn casserole and cornbread?

The main difference between corn casserole and cornbread is the addition of whole corn, cream of corn, and cheese to the casserole. They do have many similar ingredients, though.

What do you eat with corn soufflé?

Corn soufflé is a traditional side many eat with holiday meals, like Thanksgiving. However, it can be enjoyed any time of year if you’re craving a sweet yet savory and tasty side dish.

Do you put egg in corn casserole?

Yes, egg is a required ingredient for corn casserole. Just like other bread and cake dishes, it helps bind the ingredients and gives the casserole a fluffy texture.

How do I store this corn soufflé?

Keep leftover corn casserole in an airtight container in the refrigerator for up to 3 to 4 days. It’s also easy to freeze this casserole baked or unbaked. Cover it tightly, then freeze for up to 3 to 4 months.

What to serve with it?

While this dish is perfect for your Thanksgiving dinner table, that’s not the only place you can serve it. Try these other main course recipes any time of the year for a family dinner.

It’s great with a chicken main dish, like Hot Honey Chicken or Crispy Air Fryer Chicken Wings.

You can also serve it with soup, like Chicken Vegetable Soup, Lemon Chicken Orzo Soup, or Instant Pot Beef Stew.

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5 from 12 votes

Corn Soufflé Recipe (Corn Casserole)

By: London Brazil
This Corn Soufflé recipe tastes just like the traditional corn casserole but with better flavor, a fluffier texture, and it’s even a tad bit healthier for you! It couldn’t be easier to make, too, by simply mixing together some cream of corn, sweet kernel corn, Jiffy corn muffin mix, and shredded cheese.
A wooden spoon scoops a serving of corn casserole from a pan.
Yield 10 servings
Prep 15 minutes
Cook 30 minutes
Total 50 minutes
Print Pin Comment
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Ingredients 

  • 1 (14.75-ounce) can) creamed corn
  • 1 (8-oz.) package Jiffy corn muffin mix
  • ½ cup salted butter melted
  • ½ cup sour cream
  • 1 large egg
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • 1 (15.25-ounce) can) can sweet kernel corn drained
  • 1 cup shredded cheddar cheese
  • 2 tablespoons finely chopped chives

Instructions 

  • Preheat the oven to 350 degrees.
  • Whisk the Batter: In a large bowl add the creamed corn, corn muffin mix, melted butter, sour cream, egg, garlic powder, and salt. Whisk until smooth and well combined.
    1 (14.75-ounce) can) creamed corn, 1 (8-oz.) package Jiffy corn muffin mix, ½ cup salted butter, ½ cup sour cream, 1 large egg, ½ teaspoon garlic powder, ½ teaspoon salt
  • Mix in Corn, Cheese, and Chives: Pour in the rinsed and drained corn, ½ cup of the cheese, and the chopped chives. Mix with a spatula until everything is just combined.
    1 (15.25-ounce) can) can sweet kernel corn, 1 cup shredded cheddar cheese, 2 tablespoons finely chopped chives
  • Bake in Oven: Spread the mixture into an 8×10- or 9×9-inch baking dish that has been sprayed liberally with non-stick cooking spray. Bake in the preheated oven for 25 minutes, sprinkle with the remaining cheese, and continue baking for an additional 5-10 minutes. You’ll know it’s done when the edges begin to brown and the middle just barely jiggles.
    1 cup shredded cheddar cheese
  • Allow to sit for 5-10 minutes before serving.
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

5 from 12 votes

Video

Notes

  • Baking dish: If using a 9×13-inch baking dish, begin checking on the casserole 5 minutes earlier than what the recipe calls for.
  • Gluten-free: Be sure to grab a corn muffin mix that is gluten-free.
  • Dairy-free: Use a dairy-free sour cream and creamed corn, along with a diary-free cheese.
  • Prep ahead of time: You can make the entire dish ahead of time and leave it unbaked in the fridge for 1 to 2 days, then bake as directed.
  • How to store: Keep leftover corn casserole in an airtight container in the refrigerator for up to 3 to 4 days.
  • How to freeze: It’s easy to freeze this casserole baked or unbaked. Cover it tightly, then freeze for up to 3 to 4 months.
  • How to reheat: For the best results, warm this dish back up in the oven at 300℉ until heated through.

    Nutrition

    Calories: 325kcal, Carbohydrates: 34g, Protein: 7g, Fat: 19g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 59mg, Sodium: 547mg, Potassium: 219mg, Fiber: 3g, Sugar: 8g, Vitamin A: 792IU, Vitamin C: 6mg, Calcium: 115mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Made this recipe?Leave a comment below!

    More Holiday Side Dish Recipes

    When the holiday season rolls around, you can never have enough side dish recipes at the ready. Try any of these next.

    5 from 12 votes (9 ratings without comment)

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    Comments

      1. Yay! So happy to hear you enjoyed the recipe, Sandra! Thanks so much for taking the time to leave a comment and rating!

        Reply

    2. 5 stars
      This recipe sounds really yummy and I can’t wait to try it òut! I may even try it this weekend with the White Bean Soup that I’m planning on making. 😋

      Reply