Corn Soufflé

This easy corn souffle is the perfect Thanksgiving side dish—fluffy, creamy, and comforting with a touch of sweetness everyone will love.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 65kcal

Equipment

8x8 baking pan
large bowl

Ingredients

1 15-ounce can whole kernel corn, drained
1 15-ounce can cream style corn
1 egg lightly beaten
1 cup sour cream
1 8.5-ounce box of corn muffin mix (like Jiffy)

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Instructions

Prep: Preheat your oven to 350°F (177°C). Butter a 2-quart or 8x8-inch baking dish (or similar size).
Mix Ingredients: In a large bowl, stir together the whole kernel corn, cream-style corn, beaten egg, sour cream, and muffin mix until just combined. No need to over-mix.
Bake: Pour mixture into the prepared baking dish. Bake uncovered for 45–50 minutes, or until the top is golden brown and the center is set but not firm. A toothpick inserted should come out mostly clean. Note: Cooking time may vary depending on the size of pan.
Serve: Let cool for 5–10 minutes before serving. Scoop or cut into squares and enjoy warm!

Video

Notes

For a lighter, fluffier soufflé, don’t overmix, just stir until ingredients are combined.
For a twist on flavor, add 1 cup shredded cheddar cheese, 2 tablespoons chopped chives, or a pinch of cayenne for a little kick.
Make Ahead: You can mix the batter a few hours in advance and refrigerate, then bake right before serving.
Holiday Shortcut: This dish reheats well, so it’s perfect for making the day before your holiday meal. It can be reheated in the microwave if you cover it with a damp paper towel. Double the recipe for a large crowd.

Nutritional information is approximate and was calculated using a recipe nutrition label generator and will vary based on cooking methods and brands of ingredients used. It does not include any toppings.

Nutrition