When I’m entertaining for Thanksgiving, I like to offer a variety of side dish recipes to complement the main course. Some of my favorites include homemade dinner rolls, sauteed kale, cheesy potatoes, hasselback sweet potatoes, garlic mashed potatoes and this fabulous corn souffle.
How Do You Make Corn Souffle?
When you make this corn souffle, first preheat your oven and coat a baking dish or casserole dish with cooking spray. Place the melted butter, eggs, muffin mix, corn, creamed corn, sour cream, sugar and salt in a large bowl. Mix everything together until a thick batter forms. Pour the mixture into the baking dish in an even layer. Bake until the top is golden brown. Let it cool for a few minutes, then add a little parsley on top if you like, and serve. Enjoy this corn souffle with some of my Thanksgiving favorites like Cajun turkey, baked mac and cheese, Thanksgiving salad and smoked turkey. When you prepare your turkey make sure to use my turkey brine and research how to brine a turkey!
Corn Muffin Mix: Use a boxed muffin mix from the grocery store. I use Jiffy corn muffin mix. Whole Kernel Corn: You need a 15 ounce can of whole corn kernels. Drain the liquid from the can by pouring the corn and liquid into a colander or sieve. Creamed Corn: You want a 14.75 ounce can of creamed corn or cream style corn. This is corn kernels mixed with water, sugar, salt and corn starch. Do not drain this can.
Tips For The Perfect Souffle
Feel free to use fresh or frozen corn instead of canned if you prefer. You will need a total of 1 3/4 cups of corn kernels. Stir your batter until it is just combined. You don’t want to crush the corn kernels as you stir. If you’re looking to reduce the calories in this corn casserole, you can use light sour cream and reduce the amount of butter by 2 tablespoons. You can serve this corn souffle with a spoon or cut out squares of souffle with a knife. This dish is best served fresh from the oven. If you need to reheat it, cut it into slices and microwave until warm. You can also reheat the entire pan, covered at 325 degrees F until warmed through. This corn soufflé can be assembled up to 24 hours before you plan to bake it. Simply mix all the ingredients together, then cover your baking dish with foil and refrigerate until you’re ready to cook. You may need to add a few more minutes to the baking time to compensate for starting with a cold casserole.
Flavor Variations
I love this corn souffle as-is, but you can add other flavors to the mix to customize the corn pudding to your tastes.
Mexican: Add a 4 ounce can of diced green chiles, 1/2 teaspoon chili powder and 1 cup of shredded cheddar cheese. Bacon: Add 3/4 cup cooked crumbled bacon to the batter, then bake as directed. Sweet: Increase the amount of sugar to 1/4 tablespoons for a more dessert-like souffle, and omit the parsley. Spicy: Add 1 cup of shredded pepper jack cheese, 2 tablespoons chopped cilantro and 1/4 cup diced pickled jalapenos to the batter. Veggie: Stir in 1 cup of cooked vegetables such as bell peppers, onions or zucchini, and omit the sugar. Mini: Try a handheld version of this dish that bakes up like a muffin with my mini cornbread pudding!
This corn souffle is a must-make recipe, my family requests it all the time and I’m always happy to oblige!
Corn Souffle Video
