Corn Souffle Casserole
A creamy, cheesy corn souffle casserole with a slightly sweet and savory flavor profile. Made with creamed corn, kernel corn, and cornbread mix, it's perfect for family dinners or potlucks. Its fluffy texture and rich taste make it a comforting side dish everyone will enjoy.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C).
- Mix melted oleo, Jiffy corn muffin mix, sour cream, creamed corn, and kernel corn together in a bowl.
- Pour the mixture into a greased casserole dish.
- Bake in the preheated oven for 30 to 40 minutes without opening the oven or using a lid, until golden and set.
Tips & Substitutions
For a richer flavor, consider adding shredded cheese or chopped green onions to the mixture. If you prefer a lighter texture, you can replace sour cream with Greek yogurt. You can also use homemade cornbread mix instead of Jiffy. Be sure not to overmix the batter to keep the soufflé light and airy. This dish is a staple in many American recipes.
Serving Suggestions
Serve the corn soufflé casserole warm as a side dish to grilled meats or alongside a fresh salad. It pairs beautifully with Broccoli Au Gratin, making it a perfect addition to any gathering. For a complete meal, consider serving it with a slice of Special Pound Cake for dessert. This dish is great for potlucks and family dinners.
Storage & Reheating
To store leftovers, let the casserole cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be refrigerated for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. Avoid microwaving to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Souffle Casserole contains roughly 418 calories, with 10g protein, 92g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (126% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 713mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the mixture a day in advance and store it in the refrigerator. Just be sure to mix it well before pouring it into the casserole dish and baking. This can save time on busy days and makes it easier to serve at gatherings.
What can I substitute for Jiffy corn muffin mix?
If you don't have Jiffy mix, you can create your own by combining equal parts cornmeal and flour with baking powder and a pinch of sugar. Alternatively, you can use any other cornbread mix available in stores, ensuring it yields a similar texture and flavor.
Can I freeze the corn soufflé casserole?
Yes, you can freeze it! After baking, let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 2 months. To reheat, let it thaw in the refrigerator overnight and then heat it in the oven until warmed through.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).