Corn Soufflé Recipe (Corn Casserole)
User Reviews
5.0
27 reviews
Excellent
Corn Soufflé Recipe (Corn Casserole)
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This Corn Soufflé recipe tastes just like the traditional corn casserole but with better flavor, a fluffier texture, and it’s even a tad bit healthier for you! It couldn’t be easier to make, too, by simply mixing together some cream of corn, sweet kernel corn, Jiffy corn muffin mix, and shredded cheese.
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Ingredients
- 1 (14.75-ounce) can) creamed corn
- 1 (8-oz.) package Jiffy Corn Muffin Mix
- ½ cup salted butter melted
- ½ cup sour cream
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 (15.25-ounce) can) can sweet kernel corn drained
- 1 cup shredded cheddar cheese
- 2 tablespoons finely chopped chives
Instructions
- Preheat the oven to 350 degrees.
- Whisk the Batter: In a large bowl add the creamed corn, corn muffin mix, melted butter, sour cream, egg, garlic powder, and salt. Whisk until smooth and well combined.
- Mix in Corn, Cheese, and Chives: Pour in the rinsed and drained corn, ½ cup of the cheese, and the chopped chives. Mix with a spatula until everything is just combined.
- Bake in Oven: Spread the mixture into an 8x10- or 9x9-inch baking dish that has been sprayed liberally with non-stick cooking spray. Bake in the preheated oven for 25 minutes, sprinkle with the remaining cheese, and continue baking for an additional 5-10 minutes. You’ll know it’s done when the edges begin to brown and the middle just barely jiggles.
- Allow to sit for 5-10 minutes before serving.
Notes
- Baking dish: If using a 9x13-inch baking dish, begin checking on the casserole 5 minutes earlier than what the recipe calls for.
- Gluten-free: Be sure to grab a corn muffin mix that is gluten-free.
- Dairy-free: Use a dairy-free sour cream and creamed corn, along with a diary-free cheese.
- Prep ahead of time: You can make the entire dish ahead of time and leave it unbaked in the fridge for 1 to 2 days, then bake as directed.
- How to store: Keep leftover corn casserole in an airtight container in the refrigerator for up to 3 to 4 days.
- How to freeze: It's easy to freeze this casserole baked or unbaked. Cover it tightly, then freeze for up to 3 to 4 months.
- How to reheat: For the best results, warm this dish back up in the oven at 300℉ until heated through.
Nutrition Information
Show Details
Calories
325kcal
(16%)
Carbohydrates
34g
(11%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
59mg
(20%)
Sodium
547mg
(23%)
Potassium
219mg
(6%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
792IU
(16%)
Vitamin C
6mg
(7%)
Calcium
115mg
(12%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 59mg | 20% |
| Sodium | 547mg | 23% |
| Potassium | 219mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 792IU | 16% |
| Vitamin C | 6mg | 7% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
27 reviews
Excellent
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