A simple side dish, Corn Souffle has amazing flavor and stirs up in just minutes! It can even be kicked up with Mexican style flavors.
Though certainly not a traditional souffle, this corn casserole is light and fluffy. It is not made with Jiffy corn muffin mix, but instead includes just simple ingredients that you probably have on hand.
You'll find it to be an easy to make, crowd pleasing side dish that can be made quickly enough for weeknight dinners or special enough for holidays.
Why you'll love it
- It's very quick and easy to make. In less than 10 minutes you'll have it in the oven.
- It doesn't include any of the preservatives or chemicals contained in some corn muffin mixes, commonly used in corn souffles.
- It pairs well with so many other dishes. For a list of suggestions read on down.
- It stores well, making it the perfect "make ahead" dish.
Ingredient and substitution notes
- Canned whole kernel corn - a standard 15 ounce can
- Canned creamed corn - also a standard 15 ounce can
- Eggs - large is the standard size when cooking
- Flour - All purpose
- Butter - Salted or unsalted is fine
- Mayonnaise - this gives your corn casserole extra creaminess
How to make it
- Melt the butter.
- Lightly beat the eggs.
- Stir all ingredients together and place in a baking dish.
- Bake at 350 degrees until center is set. This could take anywhere from 40 minutes to 1 hour, depending on the depth of your dish.
- Drain the whole kernel corn. You don't need that extra liquid.
- Beat your eggs well enough to thoroughly mix the whites and yolks, but not so much as to make them frothy.
- Baking time can vary significantly according to the depth of the dish. In the photos you see here I used a "souffle style" 4 cup dish and it took a full hour for the center to bet set, and not jiggle when you lightly shake the dish. A bigger, more shallow dish will allow the casserole to cook much more quickly.
No, you do not. This recipe uses just a few simple ingredients and includes none of the perservatives contained in the mix.
By all means you can. Cheese is an ingredient in the Mexican style corn casserole variation included here.
True old fashioned creamed corn is actually scraped to get the "cream" like starchy liquid and then cooked slowly to thicken that creamy liquid.
- A sweet version can be made simply by adding ¼ to ⅓ cup sugar and stirring it in along with the other ingredients.
- A Mexican style variation is a favorite of ours. Include ½ cup shredded cheese - sharp cheddar or Monterey Jack work well. You would also add about 2 Tablespoons of finely diced jalapenos. If you have some cilantro on hand include about 1-2 Tablespoons of it chopped.
Once baked, you can cover and refrigerate your souffle for up to 5 days. When ready to serve allow it to sit out at room temperature for about 30 minutes. Then heat in a 350 degree oven until it's hot in the middle. The time will vary according to how thick your casserole is.
What to serve with corn souffle' casserole
- Smoked Ham on the Big Green Egg
- Country Fried Steak
- Fried Oysters
- Grilled Blackened Chicken
- Blackened Baked Salmon
- Marinated and Grilled Pork Tenderloin
Corn Souffle Recipe
- Stir all ingredients together until well blended.
- Bake in a sprayed casserole dish for 40-60 minutes at 350 degrees. Doneness is indicated by being set in the center.
- Cans of corn should be standard 15.25 ounce size.
- Butter can be salted or unsalted and added salt may need adjusting accordingly.
- Beat eggs until yolks and whites are well blended, but not until frothy.
- Be sure to thoroughly drain the whole kernel corn.
- Recipe can easily be doubled.
- Cooking time will vary according to the depth of dish. Check for doneness by lightly shaking the dish. When the center no longer "jiggles" it's done.