Corn Souffle is a simple, cheesy casserole that’s ready in no time. With just a handful of ingredients, this simple casserole with a cornbread topping is perfect for when you need an easy side dish!

Don’t miss out on other favorites, like Corn and Tomato Salad, Garlic Parmesan Corn and Cream Cheese Corn Dip!

souffle in a white dish

When I think of corn casserole, my mind immediately goes to the holidays. With so many side dishes on the table, corn always stands out as a favorite, whether it’s garlic parmesan corn or skillet honey cornbread.

This cornbread souffle (also known as corn pudding) is just as comforting and even easier to make. With two types of corn, cheese, and cornbread mix, it’s made with just a few pantry staples.

The result? A rich, slightly creamy, fluffy texture and flavor that screams comfort. It’s the kind of dish you’ll find yourself making again and again.

souffle in a white dish

Ingredients:

This easy corn souffle comes together with just a few simple ingredients—most of which you probably already have on hand. It’s a cozy blend of sweet and savory, thanks to a mix of canned corn, cornbread mix, cheese, and a touch of brown sugar.

  • Can of whole kernel corn
  • Can of cream style corn
  • Cornbread mix
  • Cream of chicken soup
  • Shredded Colby jack cheese
  • Egg
  • Unsalted butter
  • Brown sugar

How to Make This Corn Pudding Recipe:

This recipe comes together in just a few easy steps. Mix everything in one bowl, pour it into a baking dish, and let the oven do the rest. It’s simple, comforting, and perfect for any occasion.

  1. Preheat oven to 350°F. Grease an 8×10 baking dish (or a 2-quart casserole dish) with cooking spray. Set aside.
  2. In a large bowl, combine both types of corn, cornbread mix, cream of chicken soup, cheese, egg, butter and brown sugar together.
  3. Pour mixture into prepared dish and smooth out the top.
  4. Bake for 50-55 minutes, or until the top turns golden brown and the middle is set. Let cool for 10 minutes and then serve.
souffle on a white plate

How to Store:

This corn recipe will keep in an airtight container in the refrigerator for up to four days.

Can This Savory Corn Souffle be Frozen?

Yes, simply cook according the the directions and then let cool completely. Place casserole into a freezer-safe container and freeze for up to three months. When ready to serve, let thaw in refrigerator and then reheat in the microwave.

Can I Make This Ahead of Time?

You sure can! Prepare the casserole according to the directions, cover tightly with plastic wrap, and refrigerator for up to one day. Remove from the refrigerator 20 minutes before cooking.

Variations:

  • For an even fluffier casserole, add an extra egg.
  • For more savory flavor, add some garlic powder, rosemary, or even Italian seasoning.
  • Don’t want to add brown sugar? Feel free to skip it! The sugar gives this pudding a slightly sweeter taste, but it’s just as delicious without.
  • Love cheese? Add some shredded cheese to the top before baking and/or about 10 minutes before done cooking for melty topping.

Tips and Tricks:

  • Be sure to drain the can of whole kernel corn. The extra liquid will change the texture of the casserole. 
  • I like to use Jiffy Cornbread mix, however, any type of packaged cornbread mix (or even homemade) would work just as well.
  • Be sure to keep an eye on the oven for doneness. The edges should be browned and a toothpick inserted into center of souffle should come out mostly clean.
souffle in a white dish with a spoon

Looking for More Easy Side Dish Recipes? I’ve Got You Covered!

souffle on a white plate
5 from 1 rating

Corn Souffle

Yield: 6
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Corn Souffle is a simple, cheesy casserole that's ready in no time. With just a handful of ingredients, this simple casserole with a cornbread topping is perfect for when you need an easy side dish!
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Ingredients
 

  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can cream style corn
  • 1 (7 ounce) bag cornbread mix, (I used Jiffy brand)
  • 1 (10.5 ounce) can cream of chicken soup, undiluted
  • ½ cup shredded Colby jack cheese
  • 1 large egg
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons packed light brown sugar

Instructions
 

  • Preheat oven to 350°F. Grease an 8×10 baking dish (or a 2-quart casserole dish) with cooking spray. Set aside.
  • In a large bowl, combine both types of corn, cornbread mix, cream of chicken soup, cheese, egg, butter and brown sugar together. Pour mixture into prepared dish and smooth out the top. 
  • Bake for 50-55 minutes, or until the top turns golden brown and the middle is set. Let cool for 10 minutes and then serve.

Notes

Corn Souffle will keep in an airtight container in the refrigerator for up to four days.
Cuisine: American
Course: Side Dish
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.