Coming at you with another very easy no fail kind of a recipe today. If you’re like me, you need something that won’t keep you in the kitchen all day while you’re busy being thankful. We’re talking melt butter, open cans, crack a couple eggs, add a cornbread mix, give a little stir and pop it in the oven! This Easy Corn Soufflé makes a great side dish for holiday gatherings and is always a crowd pleaser.
It shows up at a lot of our family get togethers, and I’m actually not sure why it’s called a soufflé. I think of soufflés as super puffy and this is obviously flat. Maybe think of it as glorified cornbread? Soufflé or not, it’s really creamy and moist – a total comfort food!
You can easily double this recipe to feed a large crowd and bake it in a 4 quart casserole dish. We usually just spoon it out of the pan instead of cutting it into bars, but it looked slightly prettier for pictures this way. For some reason, yellow food is not naturally photogenic so we needed all the help we could get!
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Easy Corn Souffle
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 10 minutes
- Yield: 9 1x
- Category: Sides
- Method: Bake
- Cuisine: American
Description
Super easy to make and always a crowd pleaser, this corn soufflé is comforting and creamy!
Ingredients
- 1 stick melted butter
- 1 cup sour cream
- 15 ounce can of whole kernel corn, drained
- 15 ounce can of cream style corn
- 2 eggs beaten
- 8 ounce box corn bread mix (I used Jiffy)
Instructions
- Preheat the oven to 350 degrees.
- Spray an square baking pan with nonstick spray.
- In a large bowl, mix together by hand melted butter, sour cream, both cans of corn, and eggs. Add in the cornbread and mix until incorporated.
- Pour the batter into the baking dish and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Candice Stauffer says
The middle shot, with the lavender, oranges to spark the yellow, is WONDERFUL~~ You met the challenge and conquered! And the recipe is pretty darned good, too!!! Thanks for simple but filling, fun food for our holidays! I can see this one being a standard for the monthly potlucks I attend ;-D
Julie says
Sweet of you to say Candice, thank you!
Cyndi - My Kitchen Craze says
This looks so good. This needs to be on my Thanksgiving menu for sure. Gorgeous pictures too! Pinned! 🙂
Julie says
Thank you! Hope everyone enjoys!
Blaine says
Hello, what would you suggest as a substitute for cornbread mix? Jiffy products aren’t here in Germany!
Julie says
Hi Blaine, I did a little research and found that these ingredients may be substituted for a box of Jiffy cornbread mix. Hope you enjoy!
2/3 Cup Flour
1/2 Cup Yellow Cornmeal
3 Tablespoons Sugar
1 Tablespoon Baking Powder
1/4 teaspoon Salt
Janie says
Yay! I wanted corn souffle like i got at my godmother’s when I was a little girl and that meant separate the whites from the yolks and beat them separately so they add air and fluff. And now you got rid of that pesky mix. Because I know that wasn’t in there. NOW i’ll give it a go.
Mike Barr says
Jiffey is regular corn meal mix with sugar added…
Toni says
Haha … I’ll send you some!!!🇺🇸
Jo says
Looks great. What are the green specks? Adds nice color, but nothing in the ingredients is green.
Julie says
Just a little dried parsley I believe. Sometimes all yellow food is hard to photograph :0)
Vanessa B says
I added diced jalapeños and it was amazing. Everyone raved and it is definitely a keeper. Thanks for the recipe!
Julie says
That’s great! Love the jalapeño idea!
Erica says
Do you drain the whole kernel corn?
Julie says
Yes, drain the corn before adding. Thanks!
Sharon New York says
Julie,
Another five star review from my “hungry foodies”! Delicious!
A quick question, do you have any substitutes for the sour cream? Someone is lactose intolerant .
Ty much
JJ says
The Lactaid company makes a 4% Cottage Cheese that is Lactose free. Perhaps if you put this in a blender with a tablespoon of lemon juice or white vinegar and let it sit for about 20 minutes before using, it might add a similar consistency and a bit of tang. I have not tried it myself. Green Valley Creamery make a lactose free cream cheese and this can be softened to room temperature, creamed with the melted butter and used in place of the sour cream. Alternatively, take a tablet of ‘over the counter’ Lactaid before eating.
Lotus says
There are a number of lactose free sour creams on the market. If you google “lactose free sour cream” you’ll find various brands, then ask your local grocer if they carry any of them. Usually natural food stores are a good bet for finding lactose free dairy products.
Erica says
A have you ever made this the day before?
Kay says
This was exactly what I wanted to go with shrimp and tomato jam tonight. And thanks for adding the Jiffy recipe!
Annette Jackson says
This is a terrific recipe. Don’t be afraid to use it as is. I added two small spring onions and a small jalapeño, both diced fine.
Julie says
Thank you so much for making this recipe and taking the time to let me know how you liked it! Love your additions, too.
Minnie Moudy says
Do you bake the jiffy cornbread mix
before adding to other ingredients?
Julie says
Hi Minnie! No, you do not have to bake the jiffy cornbread mix first. Just add the mix, as is, to the other ingredients and then bake. Enjoy!
Tara says
I’ve tried & love this recipe! What’s your thought in baking it in a muffin pan to shorten time?
Melissa says
Can this be made the day before?
Julie says
I have not tested it that way, but it comes together quickly. I would recommend making it day of and serving it hot.
Katie says
I put it in an 8×8 dish bc it said square and only 9 servings, but it will not cook lol. It’s been over an our and the middle I still liquid….so next time a 13×9 pan?
Joanne Harrell says
Can this be mixed and fridged overnight before baking?
Julie says
I have not tried that so I’m not too helpful there. It comes together quickly, so I’d recommend doing it just before baking.
Deborah Zipf says
What’s the size of the square pan in the recipe?
Amy says
I didn’t have high expectations but I made this for a party to pair with some chili and everyone LOVED IT! I could not stop eating it because it tasted like desert but yet was savory too. I would make these into cupcakes and eat them, haha.
Elizabeth Sykes says
You can used plain yogurt instead of sour cream.
I got this recipe from a Jiffy cookbook decades ago and it’s a holiday staple.