Corn Soufflé

Fluffy and moist Corn Soufflé is so delicious and makes the best large group dish! It’s the perfect vegetarian dish to make for Thanksgiving or Friendsgiving as well as for any Christmas party. Although it’s perfect in the fall and winter, it’s delicious year round and in my house, we eat it all year long. This irresistible dish calls for butter, a yellow onion, jalapeños, fresh garlic, corn, sour cream, corn muffin mix, eggs, salt, pepper, and cayenne. If you like corn bread and corn dip, you’ll fall in love with this heavenly Corn Soufflé! If you like corn, you’ll love my Corn Nuggets and my Mexican Street Corn (Elotes Mexicanos) recipes!

This dish serves 12 and contains just the right mix of ingredients. My family can’t stop eating this and it makes the whole house smell like corn bread – no complaints here! Growing up (even to this day), my mom always loved corn, and we often made recipes with corn! For an extra splurge, drizzle honey or melted butter on top. Make sure to use full fat sour cream for the richest and creamiest flavor. If you like this, then you’ll fall in love with my Mashed Potato Casserole, Broccoli Cheese Casserole, and Macaroni and Cheese Casserole!

Ingredients in Corn Soufflé

Butter. One-half cup of butter will adds creaminess and flavor to this delicious vegetarian side dish recipe.

Onion. Dice a yellow onion for the best taste.

Jalapeños. If you feel daring and like spice, throw in some jalapeño seeds. I always get rid of the membranes and seeds before cooking.

Garlic. Use freshly minced garlic for the freshest taste. Alternatively, you can use 1 tablespoon of pre-minced garlic.

Corn. Fresh corn is ideal but if it’s out of season, use frozen or canned corn. I used four chopped corn on the cobbs.

Sour cream. Use full fat for the best texture and creamy flavor.

Corn muffin mix. I used 2 boxes of this Jiffy corn muffin mix.

Eggs. Two whisked eggs blend in with the corn muffin mix to produce a delicious corn bread texture.

Salt. Just a bit of salt is needed to season the soufflé.

Pepper. Use freshly cracked black pepper for the highest quality flavor.

Cayenne. You can omit if you like but we find that just a pinch of cayenne pepper gives this soufflé a delicious seasoning without being too spicy.

How to make the best Corn Soufflé

STEP 1: Grease a 9×13-inch baking dish with butter. Preheat your oven to 350 degrees F/ 180 degrees C.

STEP 2: In a large saucepan, melt the butter over medium heat. Pour in the onion and sauté until tender, about 5 minutes.

STEP 3: Stir in the jalapeños and garlic, cooking for 1-2 minutes. Pour in the corn and cook until tender, about 3-4 minutes.

STEP 4: Pour the mixture into a large bowl. Stir in the sour cream, corn muffin mix, eggs, salt, pepper, and cayenne. Evenly spread the mixture into your prepared baking dish. Bake for 55-65 minutes, or until set and puffed in the center with a golden top.

More recipes you’ll love!

Corn Bread

Corn Nuggets

Mashed Potato Casserole

My Mom’s Corn Dip

Cheese on a Stick (Hot Dog on a Stick Copycat Recipe)

Corn Dog Mini Muffins

Macaroni and Cheese Casserole

Copycat Hot Dog on a Stick Corn Dog Recipe

Broccoli Cheese Casserole

Cheesy Mexican Street Corn Enchilada Bake

Broccoli Cheese Cups

Easy Mac N’ Cheese Cups

Vegetarian 7 Layer Dip

Final Thoughts

Finally, if you make this Corn Soufflé, be sure to leave a comment and/or give this recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.

If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!

Corn Soufflé

Elise McCollister

Fluffy and moist Corn Soufflé is so delicious and makes the best large group dish! It’s the perfect vegetarian dish to make for Thanksgiving or Friendsgiving as well as for any Christmas party. Although it's perfect in the fall and winter, it's delicious year round and in my house, we eat it all year long.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 35 minutes mins

Course Casseroles, Side Dishes

Cuisine American

Servings 12 servings

Calories 192 kcal

Equipment

• 9×13-inch baking dish
• Whisk
• Large saucepan
• Large bowl

Ingredients

  

1x2x3x4x

• ½ c butter plus more for greasing
• 1 yellow onion diced
• 3 jalapeños seeded and membranes removed
• 5 garlic cloves minced
• 3-4 c fresh corn can sub with canned or frozen; if you use frozen, there's no need to thaw
• 16 oz. sour cream
• 2 (8.5 oz.) boxes corn muffin mix such as Jiffy
• 2 eggs whisked
• 2 tsp salt
• 1 tsp pepper freshly cracked
• dash cayenne

Instructions

 

• Grease a 9×13-inch baking dish with butter. Preheat your oven to 350° F.
• In a large saucepan, melt the butter over medium heat. Pour in the onion and sauté until tender, about 5 minutes.
• Stir in the jalapeños and garlic, cooking for 1-2 minutes. Pour in the corn and cook until tender, about 3-4 minutes.
• Pour the mixture into a large bowl. Stir in the sour cream, corn muffin mix, eggs, salt, pepper, and cayenne. Evenly spread the mixture into your prepared baking dish. Bake for 55-65 minutes, or until set and puffed in the center with a golden top.
• If you make this, don't forget to leave a rating and comment!

Notes

Store leftovers in lidded airtight container for up to 3 days. To reheat, place a serving in a microwave-safe bowl and heat on high for 1 minute. If not hot, heat for 30 more seconds, until warmed.

Nutrition (per serving)

Calories: 192kcalCarbohydrates: 10gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 70mgSodium: 541mgPotassium: 186mgFiber: 1gSugar: 4gVitamin A: 644IUVitamin C: 4mgCalcium: 52mgIron: 0.5mg

Did you try this recipe?Mention @elisemccollister or tag #elisemccollister!