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!
Easy Corn Souffle
When I think of corn casserole, my mind immediately goes to the holidays.
With lots of side dishes to choose from, corn is one of my favorites. From this garlic parmesan corn to this skillet honey cornbread, it’s so versatile and so good.
And what’s just as delicious is this cornbread souffle.
Not only does it contain two types of corn, cheese, and cornbread, but it’s ridiculously easy to make. I’m talking just a few ingredients that you probably already have in your kitchen.
And the results are magical. A creamy-ish, cornbread-ish type texture with a taste that is so flavorful. In fact, this corn pudding is the ultimate comfort dish and I guarantee you’ll love it.
Ingredients in Corn Souffle:
- 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:
- 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.
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 Corn Casserole 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 of the Best Corn Souffle Recipe:
- 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 for Making This Creamed Corn Casserole:
- 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.
Looking for More Easy Side Dish Recipes? I’ve Got You Covered!
- Baked Cheesy Cauliflower
- Roasted Parmesan Herb Sweet Potatoes
- Creamy Garlic Parmesan Mac and Cheese
- Easy Fried Rice
- Roasted Garlic Parmesan Carrots
- Mushroom Wild Rice Pilaf
Corn Souffle
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 8x10 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.
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