Bity
This corn souffle is the side dish that quietly disappears first at my holiday table. It bakes up golden on top and soft, creamy and spoonable underneath, somewhere between a tender cornbread and a baked custard, and it takes about ten minutes of stirring before the oven does the rest.
In short, corn souffle is a baked American side dish of whole kernel corn, creamed corn, sour cream, butter, eggs and a box of cornbread mix, stirred in one bowl and baked at 350°F (175°C). It takes 55 minutes in total, about 10 of them hands on, serves 8 and works out at about 380 calories per serving.
I first made it for a Thanksgiving where the oven was already full and my patience was not. Because everything goes into one bowl and nothing needs whipping, it was the only dish that gave me no trouble at all. Since then it has come to every big dinner I host, and honestly, to a fair few ordinary Sundays too.
Quick Breakdown
Why You’ll Love This Corn Souffle
- One bowl, ten minutes. You whisk, stir and pour. There are no egg whites to whip and no sauce to cook first.
- Eight pantry ingredients. Two cans of corn, a box of cornbread mix and a few fridge staples are all it needs.
- Creamy in the middle, golden at the edges. As a result, you get soft spoonfuls and those slightly chewy corners people fight over.
- It suits every roast. Turkey, ham, chicken or a pot of chili, this sits happily beside all of them.
- It reheats beautifully. So you can bake it ahead and free up the oven on the day.
Ingredient Notes
- Whole kernel corn. 1 can (15 ounces / 425 g), drained well. The whole kernels give little pops of sweetness and texture. Because extra liquid makes the centre soggy, let the corn sit in the sieve for a minute.
- Creamed corn. 1 can (15 ounces / 425 g), not drained. This is where most of the moisture and that custardy middle come from.
- Sour cream. 1 cup (about 240 g). Full fat gives the richest result. If you are curious about the lighter tubs, Healthline has a clear guide to how regular, reduced fat and fat free sour cream differ.
- Unsalted butter. 1/2 cup (113 g), melted and cooled for a few minutes so it does not scramble the eggs.
- Eggs. 2 large. They set the mixture and give it a gentle lift.
- Cornbread mix. 1 package (8.5 ounces / 240 g). This is the size of a box of Jiffy corn muffin mix, which is what most people use.
- Granulated sugar. 2 tablespoons. It rounds out the corn rather than making the dish taste like dessert.
- Salt. 1/2 teaspoon.
What Is Corn Souffle?
Corn souffle is a soft, spoonable baked corn side dish made with cornbread mix. Despite the name, this is not a French soufflé with whipped egg whites and a nervous cook hovering by the oven door. Instead, it is an American baked side made from corn, eggs, sour cream, butter and cornbread mix. It puffs a little as it bakes, then settles into something soft enough to spoon and sturdy enough to cut.
You will see nearly the same dish called corn casserole, corn pudding or spoon bread, and the lines between them are blurry. Here is how I think of them.
| Dish | Texture | What sets it apart |
|---|---|---|
| This recipe | Fluffy, creamy centre, golden top | Sour cream and cornbread mix, lightly sweet |
| Corn casserole | A touch firmer, sliceable | Often the same base, sometimes with cheese |
| Corn pudding | Loose and custardy | More eggs and milk, little or no cornbread mix |
| Cornbread | Dry crumb, holds its shape | No creamed corn, far less moisture |
Is This the Jiffy Version?
Yes, more or less. The 8.5 ounce package in the ingredient list is exactly one box of Jiffy, so if you were searching for the Jiffy version, you have found it. Any cornbread or corn muffin mix of the same weight works. One thing worth knowing: the original Jiffy mix contains lard, so pick up the vegetarian box if you are feeding vegetarians.
How To Make Corn Souffle
1. Heat the oven and grease the dish. First, preheat the oven to 350°F (175°C). Rub a 9×13-inch baking dish with butter or coat it with nonstick spray, getting right into the corners. I use a glass 9×13 baking dish because I can see the edges browning through the sides.
2. Whisk the creamy base. Next, add the sour cream, melted butter, eggs, sugar and salt to a large mixing bowl. Whisk until the mixture is smooth and pale with no streaks of egg.
3. Stir in both kinds of corn. Then tip in the drained whole kernel corn and the creamed corn. Stir until the kernels are evenly spread through the base.
4. Fold in the cornbread mix. After that, sprinkle the cornbread mix over the top and stir only until the last dry pocket disappears. A few small lumps are fine. Overmixing knocks out the air and makes the finished dish heavy, so switch to a silicone spatula and stop early.
5. Spread it in the dish. Pour the batter into the greased dish and nudge it into the corners so the layer is even.
6. Bake. Bake for 40 to 45 minutes, until the top is lightly golden and the centre is set. It should still feel soft and a little creamy in the middle, not firm like a cake.
7. Rest, then serve. Finally, let it stand for 5 to 10 minutes. This short rest lets the centre finish setting, so the first spoonful holds together instead of slumping.
How to Tell When It Is Done
Corn souffle is done after 40 to 45 minutes at 350°F (175°C), once three signs line up. This is the part that worries people, because a properly baked one is meant to be soft. The edges are golden and pulling very slightly from the dish. The surface looks dry and matte, not wet and shiny. And when you nudge the dish, the middle gives a slow, gentle wobble instead of a liquid ripple.
If you would rather measure, an instant read thermometer in the centre should read around 160°F (71°C), which is the point where the eggs have set. A knife slid into the middle should come out with moist crumbs, not runny batter.
Why Is It Runny in the Middle?
A runny corn souffle usually comes from undrained whole kernel corn, too little time in the oven or skipping the 5 to 10 minute rest. A deeper dish also needs longer. These are the usual causes:
- The whole kernel corn was not drained. That extra liquid has nowhere to go. Drain it well, and pat it dry if it looks very wet.
- It needed longer. Ovens vary, and a deeper dish takes more time. Give it another 5 to 10 minutes and check again.
- You skipped the rest. Straight from the oven the centre is still loose. Ten minutes on the counter makes a real difference.
- The dish was smaller. In an 8×8 or 2 quart dish the batter sits much deeper, so start checking at about 50 minutes and expect up to an hour.
- The top browned too fast. If the surface is dark but the middle still ripples, lay a sheet of foil loosely over the top and keep baking.
Tips for the Best Corn Souffle
- Let the melted butter cool for five minutes before it meets the eggs. Hot butter can cook them into little threads.
- Take the sour cream and eggs out of the fridge while the oven heats. Room temperature ingredients blend more smoothly and bake more evenly.
- Stir the cornbread mix in by hand. An electric mixer overworks it in seconds.
- Use the middle rack. Too high and the top colours before the centre sets.
- For neat squares, let it rest the full 10 minutes. For soft, scoopable spoonfuls, serve it after 5.
Make Ahead, Storage and Reheating
- Make ahead. My favourite method is to bake the corn souffle fully the day before, cool it, cover it and chill it. Because the leavening in the mix starts working once it is wet, I do not leave raw batter sitting overnight.
- Fridge. Cover the dish or move leftovers to an airtight container. They keep for 3 to 4 days.
- Freezer. Wrap cooled portions well and freeze for up to 2 months. Thaw overnight in the fridge.
- Reheat. Cover with foil and warm at 325°F (165°C) for 15 to 20 minutes, until hot through. Single portions take about a minute in the microwave.
Variations and Substitutions
- Cheesy. Stir 1 cup of shredded sharp cheddar into the batter, or scatter it over the top for the last 10 minutes.
- A little heat. Add a finely diced jalapeño or a small can of drained green chiles.
- No sour cream? Plain full fat Greek yogurt works in the same amount, with a slightly tangier result.
- Frozen corn. Use about 1 1/2 cups of thawed, well drained kernels in place of the canned whole kernel corn. Keep the can of creamed corn.
- Less sweet. Leave out the sugar. Most cornbread mixes are already sweetened.
- From scratch cornbread. If you prefer a firmer, drier crumb for mopping up gravy, my skillet cornbread is the one to make instead.
Corn often gets dismissed as a starchy filler, yet it brings more than sweetness. Healthline notes that whole corn supplies fibre along with lutein and zeaxanthin, two antioxidants linked to eye health.
What to Serve With It
At Thanksgiving, corn souffle belongs next to a roast turkey, with buttery mashed potatoes and a fresh green bean casserole rounding out the plate. At Christmas or Easter, its gentle sweetness is lovely against a salty honey glazed ham.
On an ordinary weeknight, I spoon it next to roast chicken, pulled pork or a bowl of chili. In fact, it is one of the few holiday sides that feels just as at home in July beside something off the grill.
Frequently Asked Questions
Ingredients and Baking
What is the difference between corn souffle and corn casserole?
Very little. Both use corn, eggs and cornbread mix. The souffle name usually points to a softer, fluffier, more spoonable middle, while a casserole is often baked a little firmer and may include cheese.
Can I make corn souffle without Jiffy mix?
Yes. Any 8.5 ounce box of cornbread or corn muffin mix works. If you cannot find one, a common home swap is 2/3 cup flour, 1/2 cup yellow cornmeal, 3 tablespoons sugar, 1 tablespoon baking powder and 1/4 teaspoon salt.
Should corn souffle be jiggly in the middle?
Slightly. A slow, gentle wobble is right, while a wet ripple means it needs another 5 to 10 minutes. The centre should read about 160°F (71°C), and it keeps firming up as it rests.
Is corn souffle vegetarian?
Only if you use a vegetarian cornbread mix. The original Jiffy corn muffin mix contains lard, so pick up the vegetarian box or another mix without animal fat; the rest of the ingredients are vegetarian.
Can I double this corn souffle recipe?
You can. Because a 9×13 dish is already full with one batch, bake a double batch in two dishes instead of one deep one, and swap their positions halfway through.
Make Ahead and Leftovers
Can I make corn souffle the day before?
Yes. Bake it fully, cool it, cover and refrigerate. Then reheat it under foil at 325°F (165°C) for 15 to 20 minutes while the turkey rests. Avoid leaving raw batter overnight, because the leavening in the mix starts working once it is wet.
Can you freeze corn souffle?
Yes, for up to 2 months. Wrap portions tightly, thaw them in the fridge overnight and reheat until hot. The texture is a little denser afterwards, but still good.
Is corn souffle sweet or savoury?
It is a savoury side with a gentle sweetness from the corn and the mix. If you prefer it less sweet, simply leave out the 2 tablespoons of sugar.
How long does corn souffle last in the fridge?
3 to 4 days, covered or in an airtight container. Refrigerate it within 2 hours of baking, then reheat under foil at 325°F (165°C) for 15 to 20 minutes, or about a minute per portion in the microwave, until hot through.
How many calories are in corn souffle?
About 380 calories per serving when the dish is cut into 8 portions, with roughly 42 g carbohydrates, 6 g protein and 22 g fat. These figures are estimates and change with the cornbread mix and sour cream you use.
Ingredients
- 1 can whole kernel corn (15 ounces / 425 g), drained
- 1 can creamed corn (15 ounces / 425 g)
- 1 cup sour cream (240 g)
- 1/2 cup unsalted butter (113 g), melted
- 2 large eggs
- 1 package cornbread mix (8.5 ounces / 240 g)
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
Instructions
- Heat the oven to 350°F (175°C). Butter a 9x13-inch baking dish or coat it with nonstick cooking spray.
- In a large bowl, whisk the sour cream, melted butter, eggs, sugar and salt together until smooth.
- Add the drained whole kernel corn and the creamed corn and stir until evenly mixed. Tip in the cornbread mix and stir gently, stopping as soon as no dry spots remain.
- Scrape the batter into the greased dish and level it out.
- Bake for 40 to 45 minutes, until the top is lightly golden and the centre is set but still soft and a little creamy.
- Rest for 5 to 10 minutes before serving.
