Easy Holiday Corn Soufflé
When I first moved out of my parents’ house, I sort of turned my nose up on my mom’s old school recipes, feeling like I could create something better. But time has a way of changing things. I’ve now come full circle, because over the years I came to understand what old school recipes are about: family, love, and memories. This corn soufflé recipe is not the typical nocrumbsleft fare, but it is delicious all the same.
I’m gluten free, so I opt for the gluten free version noted in the recipe if I’m indulging. But when I’m cooking for others, I love making my mom’s gluten full version. This corn soufflé pulls out all the stops with its creaminess and sweetness.
How to Make Corn Soufflé
Corn Soufflé couldn’t be easier to make. Most of the ingredients are store bought, dumped in a bowl, and combined. Then put it all in a baking dish and bake for about an hour until golden brown. Now you are ready to eat!
Like I said, this is not your typical nocrumbsleft recipe, but at the holidays, I like to embrace some old school. For Thanksgiving, I say why not indulge. It’s not going to kill you, and the memories and love surrounding the holiday make it totally worth it. So that’s why I’ll never hold back on making my mom’s corn soufflé.
If you need more Thanksgiving inspiration, make sure you check out our post about Thanksgiving traditions. Roy loves making his stuffing, and one of my favorites is my mom’s simple Jello Mold. I get my Turkey Drippings ready in advance and Roy works his magic on the turkey. I don’t mean to brag, but I am kind of the Thanksgiving Queen.
When you make this Corn Soufflé, make sure to rate and review it below. If you’re looking for more inspiration, sign up for our Friday Favorites newsletter, and follow along on Pinterest and Instagram to join in all the fun!
If you are looking for something that is homemade, start to finish, check out my Onion Soufflé. Both that and my corn soufflé are perfect for Thanksgiving or the holidays.Print
This quick and easy corn soufflé is the perfect compliment to any holiday meal. It’s an indulgence, but it’s totally worth it.
2 cans creamed corn
1 bag frozen corn, thawed
1 box Jiffy Corn mix (see notes for gluten free)
1 cup sour cream
1 stick butter, melted
Pre-heat oven to 350.
Combine the creamed corn, sour cream and eggs in a large bowl and stir until mixed well. Add the thawed frozen corn and Jiffy Corn Mix and stir. Finally, add the melted butter and stir until well combined.
Grease a baking dish with butter or a non-stick cooking spray.
Bake until cooked through, about an hou and golden brown and cooked in the middle, about one hour. Enjoy!
If you make this earlier in the day, do not refrigerate it. Simply keep it loosely covered on the stove then put it in the oven heat it up when you are ready to eat.
*If you double this recipe, it will need to cook longer, about 15 minutes until fully cooked.
*For a Gluten Free version, we used 8.5 ounces of Krusteaz Gluten Free Cornbread Mix. When baking, it can take about 10 additional minutes.
For even more excitement, add 2 jalapeños, sliced with the seeds removed to the mixture. Then, add a cup of jack cheese to the mixture, and stir. Place the mixture into a baking dish and add another cup of jack cheese to the top. Finally, add crispy bacon bits after it’s done baking.
Keywords: corn souffle, holiday corn souffle