Corn Souffle

Corn Souffle recipe made with Jiffy mix, corn, creamed corn, sour cream, butter, and cheese. A fantastic side dish recipe!

One of our family’s favorite veggies is corn! So I love finding new ways to serve it for dinner. This easy Corn Souffle recipe is perfect. It combines regular corn, creamed corn, and cornbread in a casserole – perfect for both holiday dinners and weeknight meals!

I think we all get stuck in a rut with side dishes, I know I do. Most weeks I just open a frozen steamer bag of veggies or throw some tater tots in the air fryer. Try this corn souffle next time you need a new side dish idea – your family will love the change!

For the recipe video, scroll down to the recipe card at the bottom of this post!

Can I use fresh corn instead of canned?

Sure! You’ll need about 2 – 2 1/2 cups of fresh corn. You could substitute homemade creamed corn as well, you’ll need the same amount to equal the canned equivalent.

Where can I find Jiffy cornbread mix in the store?

Jiffy cornbread mix is usually located in the baking aisle along with the cake mixes and muffin mixes.

Do I mix the Jiffy cornbread mix with the ingredients on the box first?

No. You’ll need just the dry mix directly from the box for this recipe.

Can this recipe be frozen?

Yes! Make a 2nd pan and freeze for a quick side dish later. Just cover and freeze before baking. Allow casserole to thaw and proceed with the baking instructions in the recipe card below.

How to make corn souffle:

In a mixing bowl, stir together the dry cornbread mix, drained corn, creamed corn, melted butter, and sour cream.

Spray a 9 x 13 baking dish with non stick spray. Spread mixture into the dish evenly, cover with foil, and bake.

Remove from oven. Remove foil, sprinkle evenly with cheese, and return to oven until cheese is melted.

Allow casserole to rest 5 minutes before serving.

Can this corn souffle recipe be made up ahead of time?

Yes, prepare the mixture in the baking dish, cover, and refrigerate overnight. Proceed with the remaining instructions – though you may need to add an additional 5 minutes of baking time.

What should I serve with corn souffle?

This is a great side dish for roasts and main dish meats! We served this with grilled pork tenderloin and it went fabulous together with the moist pork. Here are some other main dish ideas that would go wonderfully with corn souffle:

• Grilled Bone In Pork Chops – perfect for spring and summer dinner parties
• Crockpot Brown Sugar Ham or Oven Roasted Turkey Breast– great for Thanksgiving, Christmas or Easter
• BBQ Apple Butter Ribs – corn and cornbread go so well with BBQ recipes!

More favorite corn recipes:

• Homemade Creamed Corn
• Shoepeg Corn Salad
• Sloppy Joe Cornbread Casserole
• Southern Fried Corn

If you liked this recipe, leave a rating and a comment below this post!

Corn Souffle

Corn Souffle recipe made with Jiffy mix, corn, creamed corn, butter, sour cream, and shredded cheese.

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Course: Side Dish

Cuisine: American

Keyword: recipe for corn souffle

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Servings: 8 servings

Calories: 435kcal

Author: Kelly Miller

Ingredients

• ▢ 8.5 oz box Jiffy cornbread mix dry
• ▢ 15 oz can corn drained
• ▢ 14.75 oz can creamed corn
• ▢ 1/4 cup butter melted
• ▢ 1 cup sour cream
• ▢ 8 oz shredded cheddar cheese

Instructions

• In a large mixing bowl, stir together the dry cornbread mix, corn, creamed corn, butter, and sour cream.
• Spray a 9 x 13 baking dish with non stick spray.
• Spread corn mixture evenly into dish.
• Cover with foil.
• Bake at 350 degrees for 35 minutes.
• Remove from oven and remove foil.
• Sprinkle evenly with shredded cheese.
• Return to oven and bake an additional 10 minutes or until the cheese is melted.
• Allow casserole to rest 5 minutes before serving.

Video

Nutrition

Calories: 435kcal | Carbohydrates: 43g | Protein: 13g | Fat: 26g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 645mg | Potassium: 288mg | Fiber: 4g | Sugar: 11g | Vitamin A: 854IU | Vitamin C: 6mg | Calcium: 258mg | Iron: 1mg

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