Recipe

Corn Soufflé Casserole

A fluffy, buttery corn casserole with a soufflé-like center and golden, crisp edges. Easy enough for a Tuesday, special enough for the holiday table.

By Matt Campbell

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4.8

A golden baked corn soufflé casserole in a white ceramic baking dish on a wooden table with a serving spoon, warm natural kitchen light

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If you have ever wished corn pudding had the confidence of a casserole, this is it. Corn soufflé casserole is the kind of side dish that shows up quietly, then steals attention with a fluffy center, buttery edges, and just enough sweetness to make you go back for a second scoop.

It is also delightfully low-drama. One bowl, a handful of everyday ingredients, and the oven does the heavy lifting. I like serving it with anything salty, roasty, or smoky so the sweet corn flavor pops. And yes, those browned corners are fair game. I will absolutely “test” them while the rest of dinner finishes.

Why It Works

Fluffy, spoonable texture: The eggs + corn muffin mix give you that soufflé-like lift without any intimidating technique.
Big corn flavor without being fussy: Using both whole-kernel corn and creamed corn makes it taste like more than the sum of its parts.
Golden edges, cozy center: Butter and sour cream help it bake up rich and tender, with crisp, caramelized corners.
Flexible for holidays or weeknights: It holds well, reheats beautifully, and plays nice next to almost any main.

Measured ingredients for corn soufflé casserole on a clean kitchen counter, including bowls of corn, creamed corn, corn muffin mix, sour cream, melted butter, eggs, and seasonings

Pairs Well With

Storage Tips

How to Store Leftovers

Refrigerator: Let the casserole cool, then cover the baking dish tightly or transfer to an airtight container. Refrigerate for up to 4 days.

Freezer: For best texture, freeze portions wrapped tightly and placed in a freezer bag or container for up to 2 months. Thaw overnight in the fridge before reheating. Since this is a dairy and egg-based casserole, the texture may soften slightly or get a little more watery after freezing, but it still tastes great.

Reheat: Warm in a 325°F oven until heated through (best for keeping the edges nice), or microwave individual portions in 30 to 45 second bursts. If it looks a little soft after reheating, hit it with a quick oven warm-up to bring back some structure.

Leftover portions of corn soufflé casserole stored in a glass meal prep container with a snug lid on a kitchen counter

Common Questions

Is corn soufflé casserole the same as corn casserole?

Pretty much, yes. Different families call it different things. “Soufflé” is the vibe: airy, tender, and slightly puffed. No scary soufflé rules required.

Do I have to use Jiffy corn muffin mix?

It is the classic and it works great. If you cannot find it, use another corn muffin mix of similar size (around 8.5 ounces). The bake time should be similar, but keep an eye on doneness.

Why did mine come out runny?

Most often it just needs more time. Ovens vary, and the center should be set, not sloshy. Bake until the middle is gently firm and a toothpick comes out mostly clean with a few moist crumbs. The center can jiggle a little, but it should not ripple like soup. Also make sure you used large eggs and drained the whole-kernel corn well.

Can I make it ahead?

Yes. Mix everything, pour into the dish, cover, and refrigerate for up to 24 hours. Let it sit at room temp for 20 to 30 minutes while the oven preheats, then bake. You may need an extra 5 to 10 minutes. Just know it can bake up a touch less fluffy after an overnight rest, but it is still very delicious.

Can I add cheese or jalapeños?

Absolutely. Stir in 1 cup shredded cheddar and/or 1 to 2 minced jalapeños (or a small can of diced green chiles, drained) for a savory version. I keep the base recipe classic, then riff depending on what the main dish is doing.

A spooned slice of corn soufflé casserole showing a fluffy, custardy interior with visible corn kernels and a golden browned top

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish (or similar 3-quart casserole dish)
Large mixing bowl
Whisk or sturdy spoon
Measuring cups and spoons
Can opener
Fine mesh strainer (for draining corn)

I love a side dish that feels like it belongs on a holiday table, but does not demand holiday levels of effort. Corn soufflé casserole is that friend. It is comforting, a little sweet, and very forgiving if you give it enough oven time. The first time I made it, I “checked” the corners a few too many times and realized this might be one of the best rewards-to-effort ratios in all of home cooking.