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This creamed corn souffle is crispy on the outside and soft on the inside. It’s perfectly sweet, delicious, and the ultimate holiday side dish!
I love serving it with roasted chicken thighs and creamy mashed potatoes.
If you love creamed corn and cornbread, then you’ll love this creamed corn souffle! It’s like a combination of the two. It’s creamy, rich, and super easy to make.
Table of Contents
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Jiffy Corn Muffin Mix – Use the original flavor for best results.
- Butter – Make sure to use melted unsalted butter. Don’t omit the butter it gives it a delicious buttery flavor.
- Egg – Helps the souffle set nicely.
- Canned Corn – You’ll need one can of whole kernel corn and one can of sweet corn cream style.
HOW TO MAKE IT
- Preheat your oven to 350 degrees F and grease an 8×10 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!
TOP TIPS
- Once the souffle comes out of the oven, allow it to set for at least 30-40 minutes otherwise, it will be a bit runny.
- Cook this for 1 hour or until the center is no longer jiggly. I like to check it at the one-hour mark.
STORAGE
If you have any leftovers, allow them to cool completely then transfer to an air-tight container and refrigerate for up to 4 days. Simply reheat in the microwave or oven until heated through.
Tried this creamed corn souffle recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Creamed Corn Souffle
Equipment
- 8×10 baking dish
- Bowl
- Whisk
- spatula
Ingredients
- 8.5 ounce Jiffy corn muffin mix, original not the flavored kind*
- 1 cup sour cream
- ½ cup unsalted butter , melted
- 1 15 oz. can cream style corn , do not drain
- 1 15 oz. can corn kernels, drained
- 1 egg
Instructions
- Preheat your oven to 350 degrees F and grease an 8×10 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!
Notes
- Once the souffle comes out of the oven, allow it to set for at least 30-40 minutes otherwise, it will be a bit runny.
- Cook this for 1 hour or until the center is no longer jiggly, I like to check it at the one-hour mark.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
