Corn Soufflé Recipe (Corn Casserole)
User Reviews
5
Corn Soufflé Recipe (Corn Casserole)
Description
This Corn Soufflé Recipe blends creamed corn, canned whole kernel corn, and a corn muffin mix with melted butter, sour cream, an egg, garlic powder, and salt to form a smooth batter. Half of the shredded cheddar cheese and chopped chives are folded in for flavor and color. The mixture is spread in a buttered baking dish and baked until it firms up but retains a slight jiggle in the center, indicating a tender texture.
After an initial 25 minutes baking, the remaining cheese is sprinkled on top and the casserole returns to the oven to achieve a golden crust. The final texture combines soft corn pudding with a cheesy, lightly browned surface, balancing creamy, sweet, and mildly savory tastes.
Usually served warm, this casserole complements dishes such as roasted meats or vegetables. It can also be prepared ahead and stored unbaked in the refrigerator for one to two days or frozen for several months. Leftovers keep 3 to 4 days refrigerated and reheat well in the oven at low temperature to maintain texture. Different dietary substitutions can be made with gluten-free mixes or dairy-free products if needed.
Ingredients
- 1 (14.75-ounce) can) creamed corn
- 1 (8-oz.) package corn muffin mix Jiffy
- ½ cup butter melted, salted
- ½ cup sour cream
- 1 egg large
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 (15.25-ounce) can) corn drained, canned, sweet kernel
- 1 cup cheddar cheese shredded
- 2 tablespoons chives finely chopped
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
- Check earlier if using a larger baking dish, as cooking times may vary.
- Select a gluten-free corn muffin mix for gluten sensitivity.
- Substitute dairy-free sour cream and cheese to make the dish dairy-free.
- This casserole can be assembled ahead and refrigerated unbaked for up to two days before baking.
- Store leftovers in an airtight container in the fridge for 3 to 4 days.
- Freeze baked or unbaked casserole tightly wrapped for up to 3 to 4 months.
- Reheat in the oven at 300℉ until warmed through to preserve texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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