corn souffle

Easy corn casserole for the holidays, made with corn muffin mix, canned corn, egg, butter and sour cream, a favorite holiday side dish.

Corn Soufflé

15-oz. can whole kernel corn (drained)

cream-style corn

egg (lightly beaten)

butter (melted)

sour cream

8 1/2 oz box corn muffin mix

Preheat oven to 350 º

Lightly butter a 2-quart casserole dish.

Combine all ingredients and mix well.  Pour into casserole dish and bake 45 – 55 minutes, until set but not too firm and dry. (It depends on the shape/size of your casserole dish.  A deeper dish takes longer.)

Impress your dinner guests with this creamy, easy corn pudding casserole recipe from Delish. See why this classic southern side is not only sweet, delicious and easy to bake, but the best to make for dinner or a special occasion.

Baked Corn Casserole

c. cornmeal

c. butter, melted and cooled,

c. sugar

eggs

whole milk

heavy cream

c. corn,

creamed corn

Kosher salt

black pepper

smoked

tbsp. chives,

i added a small can of green hatch chiles, mexican Crema(instead of heavy cream) and some blackened seasoning to give it that smoky flavor.

I have made this dish for years and it’s still a favorite for our family!  I have experimented with using cornmeal, Jiffy mix muffin or saltine crackers.  I prefer the saltines but every ones taste is different.  I left the sugar out one time and it seemed to be just bland.  As an addition, I put hatch green Chile’s on top and we love that extra punch!

A total hit! I made this casserole for a dinner party and everyone asked for the recipe!!!!! No modification necessary, this recipe works perfectly the way it is. Will be making this dish again and again. Thank you for sharing.

I came across your recipe while searching for a corn casserole dish that didn't use packaged (Jiffy type) cornmeal mix.  I wanted to use the abundant cornmeal I had on hand.  I had everything else except the creamed corn so off to the grocery store I went.  Stopped at Sprouts Farmer's Market (San Diego, CA) only to find out they don't carry any creamed corn (only whole kernels) but I was determined to make this recipe so I had to to continue with a second grocery store just for creamed corn.

The result was well worth the effort.  I made this dish with canned corn (since I didn't have frozen) and it turned out fantastic!!  Since we all love corn (and who doesn't, right?!), I plan to bake this dish more often now and not just for Thanksgiving time.  It was devoured in no time!

Thank you for posting this wonderful recipe.  Happy Thanksgiving!!!

Make this corn casserole recipe and it will easily become your favorite comfort food. It&#39;s a classic Thanksgiving side dish that requires mixing only 6 ingredients. Bake it and you end up with a creamy soft pudding that&#39;s a perfect complement to any main course.

world famous corn casserole!

creamed corn (16 oz.)

whole corn kernels (16 oz.), drained

eggs beaten

butter, melted

corn muffin mix

Preheat oven to 350 degrees.

n a large bowl, stir together the cans of corn, eggs, corn muffin mix, melted butter and sour cream. Pour into a greased 9x11 casserole dish or a 10-inch cast iron skillet.

Bake uncovered for approximately 45 minutes or until golden brown. It should pop up like a soufflé. Serve immediately

This Corn Souffle recipe is a fluffy, subtly sweet corn custard that&#x27;s a perfect side dish for the holidays!

Corn Souffle

unsalted butter,

sugar

milk

cornstarch

Tablespoons cornmeal

corn corn

corn

salt

vanilla

Preheat the oven to 400 degrees. Grease a...

Preheat the oven to 400 degrees. Grease a 9 x 13 inch casserole dish or a 3 quart flat oval baking dish.

In a large bowl, lightly beat the eggs...

In a large bowl, lightly beat the eggs with a whisk. Whisk in the butter and sugar.

In another bowl or large measuring cup, whisk...

In another bowl or large measuring cup, whisk together the milk, cornstarch, and cornmeal until smooth. Add to the egg mixture and whisk until well combined.

Add the corn kernels, cream corn, salt, and...

Add the corn kernels, cream corn, salt, and vanilla and stir until combined.

Pour the mixture into the prepared pan and...

Pour the mixture into the prepared pan and bake for 45 minutes to 1 hour, or until the top  is lightly browned and the souffle is set. Serve immediately.

This delicious Ina Garten Corn Soufflé is made with unsalted butter, yellow onion, jalapeño peppers, garlic cloves, fresh yellow corn kernels, and sour cream. It takes around 50 to 60 minutes to bake to perfection. You can serve your Corn Soufflé with chicken wings, potato wedges, Caesar salad, and sautéed mushrooms.

Ina Garten Corn Soufflé Recipe

yellow onion, chopped

jalapeño peppers, chopped (remove seeds if you prefer)

garlic

yellow corn kernels

(16-oz.) sour cream

eggs,

kosher salt

Preheat and Prepare: Turn your oven to 350°F. Lightly grease a 9-by-13-inch baking dish with butter.

Cook Onion and Peppers: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until it softens, which takes about 8 minutes. Add the jalapeños and garlic, stirring for about 2 minutes until they release their aroma.

Add Corn: Stir in the corn kernels and cook them until they are just tender, about 4 minutes. Move this mixture to a large bowl.

Combine Ingredients: To the bowl with the onion and corn, add sour cream, creamed corn, corn muffin mix, beaten eggs, and salt. Mix everything well.

Bake and Serve: Pour the mixture into your greased baking dish, spreading it evenly. Bake for 50 to 60 minutes until the top is lightly browned and the center is puffed up. Let it cool for 5 minutes before serving.

This corn souffle is a delicious side dish that even the pickiest eaters will love. It's sweet, fluffy, a little creamy, and a whole lotta delicious. Seriously, it's just so good and so easy to make too. In fact, in just 5 minutes, you can have this corn souffle recipe prepped and ready to bake!

The Best EASY Corn Soufflé Recipe

Corn

Creamed Corn

Jiffy Corn Muffin Mix

Sour Cream

Butter, melted

Mozzarella Cheese, shredded

Preheat the oven to 350°F (180ºC).

In a large bowl, whisk the eggs to...

In a large bowl, whisk the eggs to combine the yolks with the whites.

Add the corn, creamed corn, Jiffy corn muffin...

Add the corn, creamed corn, Jiffy corn muffin mix, sour cream, and butter to the bowl of eggs and mix with a rubber spatula until everything just combines.

Grease a 9x13 inch. casserole dish with butter...

Grease a 9x13 inch. casserole dish with butter or baking spray and pour the corn mixture into it. Top with mozzarella cheese.

Bake for 25 minutes or until the cheese...

Bake for 25 minutes or until the cheese is golden and bubbly.

You&#x27;ll love this fresh take on Corn Soufflé with its unequivocal corn flavor, and a smooth, decadently creamy texture! An easy-make Thanksgiving side dish!

(15 ounce) cans corn, drained

all-purpose flour

cornmeal

baking powder

fine sea salt

half-and-half

chives ((optional))

Preheat the oven to 350° and have ready a greased, 2 1/2 - 3-quart baking dish.

Add the corn to a food processor or blender and pulse just until slightly broken up. Set aside until ready to use.

Add flour, cornmeal, sugar, baking powder, and salt to a medium-sized mixing bowl and whisk to combine.

In a large mixing bowl, whisk together the sour cream, half-and-half, melted butter, and egg. Then, add the dry ingredients and mix until just combined. Stir in the corn and chives.

Transfer the batter to the prepared baking dish, smooth over the top, and cover with foil. Bake for 45 minutes, then uncover and bake 10 minutes more.

Allow to cool slightly, serve, and enjoy!

Creamed Corn Souffle

Jiffy corn muffin mix (original not the flavored kind*)

unsalted butter (melted)

can cream style corn (do not drain)

can corn kernels (drained)

Preheat your oven to 350 degrees F and grease an 8x10 baking dish.

Place all of the ingredients into a large bowl and mix until well combined.

Pour the mixture into the greased baking dish and bake for 1 hour uncovered.

Allow it to set for 30-40 minutes before serving and enjoy!

Corn Casserole all zazzed up! Bursty bites of cream-style corn and sweet corn plus garlic, bacon, and cheese throughout - so you know it's really, really good! 

Everybody's Favorite Corn Casserole

bacon,

onion, finely chopped

garlic,

flour

corn,

sharp white cheddar

chives

Preheat the oven to 350 degrees. In a pan over medium heat, fry the bacon pieces until crispy. Remove from the pan, but leave some of the bacon grease to sauté the onions. Add the onions and a sprinkle of salt to the pan and cook until softened. Add in the garlic and cook for another minute. Take the pan off the heat. Chop the bacon into bits.

Corn Casserole Step 1

In a bowl, combine the cornmeal, flour, sugar, baking powder, and salt. In a separate bowl, whisk the sour cream, butter, and egg until smooth. Then, stir in the corn, cream corn, the onion mixture, half of the bacon. Add in the dry ingredients, and stir until just combined.

Corn Casserole Step 2

Pour into a greased casserole dish. Bake for 35 minutes. Remove from the oven and top with the cheese and remaining bacon. Bake for another 5 minutes. Sprinkle chopped chives over the top.

Corn Casserole Step 3

Great recipe…completely forgot the Cornmeal so I used Cassava flour instead. Used whole fat Greek plain yogurt instead of sour cream. Turned out great. Next time I will probably use less sugar, I found it a bit sweet as the corn is already so sweet. 
Lee-Ann

I really loved this - taste, texture, all of it!

You should add that to the recipe or ingredient list. I didn't drain mine and the middle still hasn't set. I might have to cover with foil and cook longer.

It still turned out delicious! What a fabulous recipe. Where has corn casserole been all my life?

Update: it was a HUGE hit among our vegans and non-vegans alike! Absolutely delicious!

Made this tonight. Wow, was it ever warm and tasty. I used a 9x13 casserole dish and left it in a few extra minutes until the top was just set like it is when it comes out of the oven in the video before adding cheddar. My oven temp is likely off. Love the rich taste from easy ingredients!

Hi!  Would I be able to sub Bob's Red Mill Corn Grits (Polenta) for the cornmeal?  Understand they have slightly different textures.  Thanks~

I see frozen corn listed in the ingredients in the post but not in the actual recipe card. Did I miss something? Thanks!

I made it the day before and refrigerated it!  Worked out well.

Great recipe.  Thanks.

This was amazing! Served it with the chicken pot pie with biscuits recipe. Home runs all around!!! Also wasn’t overwhelmed making it. Everything was easy and straight forward.

https://content.jwplatform.com/videos/m6fNC9ue.mp4

Corn Casserole all zazzed up! Bursty bites of cream-style corn and sweet corn plus garlic, bacon, and cheese throughout – so you know it’s really, really good! 

Really Good Corn Casserole

My best southern corn pudding is farm to table fare, accompanying everything from grilled steak to the Thanksgiving dinner turkey!

Southern Corn Pudding

butter

milk (may substitute heavy cream)

Kosher salt (or

black pepper (or

Preheat

Preheat oven to 350°F. Butter 9-inch round souffle, 8 x 8-inch casserole dish, or 6 to 8 ramekins using the tablespoon of softened butter. Create step one of a bain marie by first laying a clean dish towel in the bottom of a roasting pan large enough to accommodate the one which will be used for the pudding. In the case of ramekins, ensure they are at least 1-inch apart. Set the souffle/casserole/ramekins being used for the pudding on top of the towel. The towel ensures nothing will slide while in the water.

Mix all ingredients

In a large mixing bowl, combine all of the ingredients. Use a wire whisk to ensure all is incorporated very well. Optional: add half of the mixture into a blender, mixing on high 45 seconds or until very smooth. Return to bowl with remaining mixture, and re-whisk to incorporate. This step produces a very silky, custard-like pudding once fully baked.

Add boiling water

Pour into the prepared souffle/casserole/ramekins. Load into your preheated oven. If adding additional ingredients from the list of variations above, do so now. Complete the bain marie by pouring enough boiling water from the side to fill the roaster within 2-inches from the top(s) of the souffle/casserole/ramekins. Tip: I find this is easiest done by pulling the rack out halfway, placing the roaster on the rack, then pushing it back in SLOWLY after the water has been added.

Bake

Bake for 40 to 50 minutes. Casserole is fully cooked when custard is mostly set and center is only somewhat jiggly. The pudding will continue to set even after it is removed from the bain marie. DO THIS CAREFULLY. A set of canning jar tongs or kitchen tongs with rubberized tips work well for ramekins, rubberized potholders for a casserole dish or souffle.

Garnish and enjoy

Removed from the bain marie, allow the casserole to rest 5 to 10 minutes. If you set aside a handful of corn kernels to garnish the casserole, scatter them. Serve with freshly snipped chives or thyme leaves also scattered on top or other garnish if desired. See my suggestions above for variations to this method for ideas.

Top 10 corn souffle recipes from across the web

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Top Tags

Corn Soufflé

Baked Corn Casserole

world famous corn casserole!

Corn Souffle

Ina Garten Corn Soufflé Recipe

The Best EASY Corn Soufflé Recipe

Corn Soufflé

Creamed Corn Souffle

Everybody's Favorite Corn Casserole

Southern Corn Pudding

Top 10 corn souffle recipes from across the web

The most viewed corn souffle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Corn Soufflé

Baked Corn Casserole

world famous corn casserole!

Corn Souffle

Ina Garten Corn Soufflé Recipe

The Best EASY Corn Soufflé Recipe

Corn Soufflé

Creamed Corn Souffle

Everybody's Favorite Corn Casserole

Southern Corn Pudding

The most viewed corn souffle recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine