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 77 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.
Corn casserole and corn pudding are essentially the same thing. 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 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. This is a Southern favorite that makes an excellent side dish, particularly during the holidays.
Wrong Liquid: If you use any liquid other than rich, thick, heavy cream, your pudding is likely to be watery. 2. Under baking: Corn pudding needs to be baked until it's set and slightly jiggly in the center. Under baking can result in a pudding that hasn't fully thickened because the eggs are not fully cooked.
This Easy Corn Pudding Casserole is a fantastic Holiday side dish! Made without creamed corn, and without Jiffy Cornbread mix, it is as easy as it is delicious! I use frozen corn for the best flavor, and the batter can be whipped up the day before and baked the following day.
What is the difference between a casserole and a souffle? The main difference between a souffle and a casserole is that souffles tend to have a lighter texture and are leavened by egg whites. For this particular dish, the difference between a sweet potato casserole and a souffle is in the texture of the potatoes.
The term "pone" most likely entered English from Native American language terms like apan, oppone or supawn, meaning baked, possibly related to earlier ash cakes baked in hot coals. A "corn pone" is usually a small round loaf of cornbread, about the size of a biscuit, traditionally baked in a round cast iron skillet.
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.
Veggies: If you want to cut through the creamy goodness of this casserole, this simple green salad is your zippy ticket, or these delicious roasted carrots. Other sides: Some classic mashed potatoes, equally classic green bean casserole, or sweet potato casserole because the holidays are all about those casseroles.
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.
Nestlé, the world's biggest food brand, acquires STOUFFER'S. STOUFFER'S enters the 90's with its name on 68 restaurants and 40 major resorts and hotels, before selling them in 1992 to focus on frozen food. The STOUFFER'S menu continues to expand with new dishes and flavors so we can serve a new generation.
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.
A raw-pack (also called a cold-pack) is better for veggies that you process in a pressure canner, so it's the usual choice for canned corn. The food is ladled into jars while it's still raw (or just briefly boiled for 3 minutes in the case of canned corn), then boiling water (or syrup or brine) is poured on top.
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 of the crop is used domestically as the main energy ingredient in livestock feed and for fuel ethanol production. Corn is also processed into a multitude of food and industrial products including starch, sweeteners, corn oil, and beverage and industrial alcohols.
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