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Corn souffle being scooped up with a wood spoon in a cast iron skillet
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5 from 5 votes

Corn Soufflé

Sweet and creamy Corn Soufflé is the perfect side dish to your holiday meals and family dinners. It's a simple, classic recipe that requires only a handful of ingredients, mostly pantry staples. You and your family are sure to love this recipe!
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 337kcal

Ingredients

Instructions

  • Preheat oven to 350°F. Spray a 13 x 9 casserole dish or 10-inch cast iron skillet with non-stick cooking spray.
  • Combine the Jiffy mix, creamed corn, corn, melted butter, sour cream and eggs in a large mixing bowl, Stir until well combined.
  • Spread the batter evenly into the prepared casserole dish.
  • Bake for 45 minutes or until lightly browned around the edges and on the bottom and slightly jiggly in the center.
  • Allow to cool for 10 minutes to fully set before serving.

Notes

Tips and Techniques

  • The regular, vegetarian or honey Jiffy corn muffin mix varieties will all work just fine in this recipe.
  • You can use 1 egg for a creamier soufflé or 3 eggs for more structure, if preferred. 2 eggs gives you a creamy casserole with a light structure.
  • Store leftovers tightly covered in the refrigerator. Consume within 3-4 days.
** Nutritional information is an estimate and may vary.

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 43g | Protein: 7g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 435mg | Potassium: 279mg | Fiber: 4g | Sugar: 11g | Vitamin A: 629IU | Vitamin C: 6mg | Calcium: 60mg | Iron: 1mg