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Classic Corn Souffle Recipe

It's a good day to eat carbs. And this tasty, tasty corn souffle is a great way to celebrate that. With just a few simple ingredients, you can make this amazing dish.

Corn Casserole is a classic – an American tradition. I don't like the ones that are canned though…BOR-ing! This dish is a little cornbread and a little creamed corn soufflé. It's easy and a hands-down favorite side dish for the holidays and family gatherings!

Classic Corn Souffle Recipe


  • 1 15-oz. can whole kernel corn drained

  • 1 15-oz. can of cream-style corn

  • 1 egg lightly beaten

  • 4 tablespoons butter melted

  • 1 cup sour cream

  • 1 8 ½ oz box corn muffin mix


  1. Preheat oven to 350 º

  2. Lightly butter a 2-quart casserole dish.

  3. Combine all ingredients and mix well. Pour into a 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.)


  • 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.

Happy Cooking!

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