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.
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.
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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 80 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.
However, as the name suggests, corn pudding has a slightly looser texture than corn casserole. Corn casserole is like a moist and creamy version of cornbread, but it's still sturdy enough to hold its shape. Corn pudding, on the other, is even more moist and has more of a fall-apart texture.
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.
If corn pudding cooks too quickly, the eggs can curdle and the solids separate from the liquid – resulting in a watery pudding. When this happens, leave pudding in the oven for a few more minutes, then take out and let it sit at room temperature for 3 to 5 minutes.
Frozen corn has more calories, carbs, carotenoids, and vitamin A than cob and canned corn. Frozen corn has less sodium than canned corn but still has more than corn on the cob.
You can tell your corn casserole is done when it's lightly brown on top and the center is set and doesn't jiggle. *Once it's done, I like to turn my oven off and crack open the oven door and leave it in there for about 5 to 7 more minutes.
Jiffy cornbread mix, in case you really are standing in the baking aisle wondering, is wheat flour mixed with some cornmeal, a lot of sugar, lard, baking soda, and a handful of preservatives. (Note that because of the wheat flour, it's not gluten-free.) Use it to make creamy, cheesy Corn Pudding.
The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.
Why did my soufflé crack? Similar to why a soufflé may deflate, they crack if they're dry or overbaked. It's better to pull out the chocolate soufflé from the oven earlier than later.
Heat matters. Make sure the oven is preheated; that initial hot blast expands the air trapped inside the bubbly foam of batter, which makes it rise. Having the soufflé base hot or warm when you fold in the egg whites helps the temperature rise quickly, too.
Soufflés are typically prepared from two basic components: a flavored crème pâtissière, cream sauce or béchamel, or a purée as the base. egg whites beaten to a soft peak.
Turn into soufflê dish and bake uncovered for 45 minutes or until puffed and golden brown. Do not open the oven door. Serve at once. Souffle may be made up ahead and refrigerated as long as 24 hours.
The recipe for the original souffle came from here, but if you really want to taste what my childlike imagination conjured all those years ago, I suggest you let them cool, cover with plastic wrap, and keep in the fridge overnight. The next day, top with some berries and a big plop of whipped cream.
Most green herbs pair well with corn — like parsley, cilantro, rosemary, tarragon, and thyme. Dried spices and seasonings like cajun seasoning, chili powder, or Old Bay work equally well. To make a fantastic Mexican street corn salad recipe, we recommend adding a chili-lime seasoning like Tajin.
What's the Difference Between Corn Pudding and Scalloped Corn? Corn Pudding has a rich custard base filling.The eggs and corn combine for a heavy custard filling instead of breading.Whereas, scalloped corn consists of a cheesy and buttery corn filling.
Most sweet corn varieties are acceptable for canning and freezing. Bodacious and Incredible are good extra-sweet yellow varieties. Temptation, Delectable, and Providence are good extra-sweet bicolor varieties. Silver King, Silver Princess, and Whiteout are extra-sweet white varieties.
Corn pudding is a creamy side made with stewed corn, butter, and milk. It often features a thickening agent, such as cornstarch, to make the dish extra decadent. Corn pudding originated in the American South and can be served all year long, but it's frequently associated with Thanksgiving.
Introduction: My name is Nathanael Baumbach, I am a fantastic, nice, victorious, brave, healthy, cute, glorious person who loves writing and wants to share my knowledge and understanding with you.
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