Categories Recipes, Side Dishes, Southern, Thanksgiving
Recipe Print
This simple and delicious corn casserole is a little bit cornbread and a little bit creamed corn soufflé. It's easy and a hands down favorite side dish for the holidays and family gatherings!
Thanksgiving is fast approaching and that means this corn casserole will be on the table, best described as a cross between cornbread and creamy corn soufflé with a golden brown top. Some call it corn pudding or corn casserole or escalloped corn, but in my family, it's corn soufflé!
This family holiday side dish became a must-have on our table because of my middle daughter. When she was 13, she announced at the dinner table that she was no longer going to eat meat. From that day forward, no red meat, chicken or fish, at all. So this side dish became her favorite, and still is.
INGREDIENTS
What is this corn soufflé I speak of? I clipped this recipe out of the paper years ago, and when I recently did some research, I found lots of versions of this corn casserole. I'm thinking this might have originated with Jiffycorn muffin mix.
Combine all the ingredients in a bowl and then pour into a buttered casserole dish.
Bake until golden brown and set, about 45 minutes or so.
RECIPE NOTES AND TIPS
I've only ever usedJiffy Corn Muffin Mix so if you use another brand, I would use the same amount.Jiffyalso comes in a vegetarian version which I buy if available.
I've used different size casseroles and prefer a 2-quart size with higher sides. Shape and size will affect cooking time, start checking at 45 minutes, it should be firm to the touch and set, not too jiggly.
Leftovers are delicious and reheat well in the microwave, just cover lightly with a damp paper towel and microwave on high until hot.
And there you have it, probably the easiest side dish I make on Thanksgiving and any other special family get-together. My three daughters all make this on their own now and after giving them the recipe multiple times, they now have it here. I hope you enjoy this easy, warm and comforting corn soufflé as much as we do. xxo- Kelly🍴🐦
Looking for some other easy sides for the holidays? Give these a try!
The easiest and Best Brussels Sprouts, caramelized on the stovetop with honey and Dijon mustard.
Easy Honey Brown Sugar Glazed Carrots, super simple on the stovetop.
Cheesy Potatoes, my family's favorite cheesy hash brown casserole.
HUNGRY FOR MORE? Subscribe to myNewsletter and come hang out with me on INSTAGRAM, or give me a follow on FACEBOOK or see what I’m pinning on PINTEREST.
UPDATED:Originally published in 2015 and updated in 2021 for better user experience with new copy, updated photos and a how-to video. Don't worry, no changes to the beloved recipe!
Corn Soufflé
Easy corn casserole for the holidays, made with corn muffin mix, canned corn, egg, butter and sour cream, a favorite holiday side dish.
4.93 from 77 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutesminutes
Cook Time: 45 minutesminutes
Total Time: 1 hourhour
Servings: 8
Calories: 256kcal
Author: Kelly Wildenhaus
Ingredients
115-oz. can whole kernel corndrained
115-oz. can cream-style corn
1egglightly beaten
4tablespoonsbuttermelted
1cupsour cream
1 8 ½ozbox corn muffin mix
Instructions
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.)
Recipe Notes
I've only ever usedJiffy Corn Muffin Mix so if you use another brand, I would use the same amount.
Casserole dish shape and size will affect cooking time, start checking at 45 minutes, it should be firm to the touch and set, not too jiggly.
Leftovers are delicious and reheat well in the microwave, just cover lightly with a damp paper towel and microwave on high until hot.
Corn casserole is a dish that mixes cornbread with whole kernel corn, sour cream, butter, and cheese, along with some creamed corn to form a new dish that has cornbread as its base.
Corn pudding has a similar gelatinous texture to dessert pudding, hence its name, so it's creamy and loose. In comparison, corn casserole has a thicker consistency and holds its shape better than the pudding because it uses thickening agents like instant cornbread mix.
If your corn casserole is runny, it could be because of the extra moisture that was in your corn kernels. If you want to try baking it longer to see if it thickens, make sure to cover the baking dish with aluminum foil, not to burn the top.
Corn souffle also did not have sugar in it leading it to be a more savory dish than the corn casserole which has sugar. If you like a sweeter dish, you may want to go for something different. But if you're looking for that rich, buttery bite than this recipe is for you.
Canned corn is generally less sweet than really good sweet corn. If you are using unsalted butter add 1 teaspoon of salt. You can substitute plain yogurt for the sour cream. You can substitute 1 ½ cups defrosted frozen corn for the canned corn.
The main difference between a souffle and a casserole is that souffles tend to have a lighter texture and are leavened by egg whites. For this particular dish, the difference between a sweet potato casserole and a souffle is in the texture of the potatoes.
After baking your corn casserole in the oven at 350 F for about 45 to 50 minutes, look for visual cues to determine if the casserole is done, advises Five Boys Baker. A finished casserole with be slightly brown. And when corn casserole is done, it should not jiggle when moved.
She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.
What goes well with it? Creamed corn casserole is a wonderful addition to holiday dinners alongside a roasted turkey or classic roasted chicken. Other classic sides that complement this casserole are my recipe for green bean casserole and mashed sweet potatoes recipe.
Just replace the same amount of sour cream called for in the recipe with full-fat plain Greek yogurt. Mayonnaise - Surprisingly, mayonnaise makes a good substitute for sour cream, especially in stews and casseroles. It adds richness, creaminess and tanginess. Just replace the same amount of sour cream with mayonnaise.
Here's how it works: when cornstarch is added to a recipe, the starch molecules work to absorb water and thicken the mixture. When heated, those molecules swell and consume even more of the liquid in the recipe.
DOES sweet CORN CASSEROLE NEED TO BE REFRIGERATED? This cream Corn Casserole recipe is so moist, the leftovers stay perfectly tender for days! To store, let casserole cool to room temperature, cover a couple times in plastic wrap or transfer to an airtight container. Store in the refrigerator for 5-7 days.
While cornbread has an almost cake-like texture, corn pudding is much lighter and has more of a soufflé texture. They both taste delicious, but you may find that corn pudding is even richer.
She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.
While both styles generally use the same ingredients -- cornmeal, flour, eggs, and baking powder -- the variance lies in the flavor and texture. Northern-style cornbread tends to be sweeter, moister, and cake-like compared to its Southern counterpart.
Basically, spoonbread is cornbread that is soft enough to eat with a spoon and is made from a cornmeal base.Corn pudding is more of an egg- and dairy-based pudding with corn kernels studded throughout.
Introduction: My name is Mr. See Jast, I am a open, jolly, gorgeous, courageous, inexpensive, friendly, homely person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
