Corn Souffle
Just because Thanksgiving has come and gone doesn’t mean we don’t need more great side dishes and casserole recipes right? Christmas will be here before you know it and I’ve got a tasty dish that the kids and adults all love – Corn Souffle. This can be cooked for a lesser amount of time, making it more like a pudding, or can be cooked a tad longer to be more of a cake-like consistency.
I want to say that this recipe came from a Taste of Home magazine or something similar, but I can’t be completely sure. My mom and I have been making this dish for a few years now.
Corn Souffle
2017-07-19 14:30:34
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Ingredients
- 1 (8 oz) box Jiffy Corn Muffin mix
- 1 can whole kernel corn, drained
- 1 can creamed corn (not drained)
- 1 cup sour cream
- 1/2 cup melted butter
Instructions
- Preheat the oven to 350°.
- In a bowl, mix all of the ingredients together and pour into a greased 8"x8" baking pan. Bake for 45 minutes, or until golden.
By Clever Housewife
Clever Housewife http://cleverhousewife.com/
You may also like
Preorder Holiday Meals from Raley’s
Key Lime Pie and Free Family Baking eZine
Gluten Free Egg Bites for a Protein Pick-me-up
Potato Poppers Appetizer
Fall Roasted Brussels Sprouts Medley
No-Bake Vampire Halloween Trifle
About the author
Emily Buys
View all posts
27 Comments
This looks awesome! Thanks!
This looks so good. I’m going to make it for Easter this year, as one of the side dishes with baked ham. Hope it turns out like yours.
YUM! I think I may have to make this again too!
i call this corn pudding. i make it alot around this time of year till christmas.
For extra flavor, use french onion dip instead of sour cream.
I will have to try that sometime Kathy! Thanks for the tip!
Do most of you bake it as a pudding or with the cake like consistency? Thanks for the help.
I followed this recipe exactly. it did not look like the picture you posted.
Can you explain what it looked like, so I can see if I can help, Debbie?
Do you prepare the jiffy mix according to the instructions on the jiffy box or do you completely bypass those all together?
Hi Nicole, you will not prepare the Jiffy mix according to the package. Just use the dry mix in this recipe. Hope that helps!
Can I make this a day ahead of time or is it best hot out of the oven?
I am making this for thanksgiving today and just to my surprise I only have 1 box of Jiffy mix! I have other cornbread mixes so I may have to modify a little 🙂 I’ll let you know how it turns out! Looks delicious
I imagine you’ll be just fine. Good luck and enjoy!
I haven’t ever tried making it ahead, but I imagine you can and just reheat it. I don’t think it would taste quite as good, but yummy nonetheless.
This recipe has been part of our holiday meals since 1963 when my Aunt Flo brought it to our Thanksgiving dinner. We asked her to bring it to every family gathering because we all loved it so much. I don’t know where she got the recipe, possibly from some magazine or from a church member. It’s easy and can be made ahead but it’s best served freshly made. And now my daughter makes it for our family gatherings!
I love that this recipe as been carried on through generations, Renee! It certainly is an easy, but delish recipe!
What size pan did you use?
I use a 3 qt pan, Beth!
Can you add cheese to this, because cheese?
I think cheese could change the consistency, but it’s worth giving a try!
Made it yesterday & it was amazing!
I’m so glad you liked it!!
your recipe and directions do not match!!
Hm, I’m not sure how you figure, Rosemary. All the ingredients get mixed together and added to the dish to bake. What doesn’t match?
Making it tonight. Looks great
Enjoy!!
