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!

corn souffle mix in pan

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.

corn souffle baked in dish

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!

gluten free corn souffle
Check the notes below in the recipe for my Gluten Free recipe with cheese and jalapeños!

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.

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corn souffle baked in dish

Easy Holiday Corn Soufflé

  • Author: Teri Turner
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings
  • Category: Side Dish
  • Method: Oven
  • Diet: Gluten Free


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

2 eggs

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


33 thoughts on “Easy Holiday Corn Soufflé

  1. The Corn Soufflé recipe.
    How many people does it serve ?
    Size baking dish ?
    Can size for the creamed corn ?
    Do you use the empty creamed corn can to measure the frozen corn ?

    1. I would say it serves 6 to 8 people. For the creamed corn, I use regular size can, approx. 14oz. This can fit in lots of different pans, try 10×12. And feel free to use smaller pans and make two.
      Note: This recipe is more of an art, than a science.

  2. Make it every year 🦃!!!

  3. Never had this..bet it is good.. but some things are classics and taste soo good!Thamks.

    1. Old school and not necessarily healthy, but perfect for a holiday! It’s always on our table!

  4. We make the same recipe every year but use a can of corn instead of frozen. This is a family favorite!!

    1. It’s so wonderful and a favorite of ours as well!

      1. Hi Teri, My mom and yours used the same recipe and now I do too!! Can smell the aroma now!

      2. What I know about our mothers corn soufflé’s is that its all versions of the same and it’s just so much fun!

  5. Can I sub out the sour cream? Yogurt maybe?

    1. Its tricky when substituting with different types of dairy. You can give it a try and let us know how it works out for you!

    2. I’ve never subbed with anything else but have left it out entirely. You won’t even miss the sour cream. We didn’t have any on hand so left it out and it tasted just as delicious! Now we make it without the sour cream all the time

      1. i haven’t tried it that way .. it’s yummy this way

  6. Hello!
    For the box of Jiffy Corn mix, do you typically use the 8.5oz box size? I’m afraid if that’s not enough it will be too soupy. Thank you!

    1. Yes I use the 8.5 oz box, I hope you enjoy!

  7. Hello!
    For the box of Jiffy Corn mix, do you typically use the 8.5oz box size? I’m afraid if that’s not enough it will be too soupy. Thank you!

    1. Yes we do use the 8.5 oz box for this recipe, thank you for asking and enjoy!

  8. Can this be made the day before and reheated?

    1. If you make a Thanksgiving day you’ll enjoy it for leftovers but if you’re making it for the holiday I would suggest making it a day off

    2. If you’re doing it for the holiday it’s best to make it the day of if you make it for holiday it’s gonna be great for leftovers

  9. Thanks for sharing this one. I’m excited to try your moms classic next week!!

    What size bag of corn do you typically use?

    I’m going to test this out with krusteez GF cornbread mix and I will report back!

    1. We actually did it with that cornbread mix. Just use the equivalent amount as the jiffy corn

    2. Either 12 or 16 is fine

  10. Delicious and definitely comfort food worthy of Thanksgiving dinner!! Easy prep!!

  11. This is a new family tradition! Even when we were beyond full, I just had to have another helping of the corn souffle instead of pie. I substituted homemade creamed corn for the two cans. I think it would have been great with the cans, but I had extra frozen corn I wanted to use.

  12. Thank you for sharing this. Taking a side dish to friends for Christmas dinner and am going with this. Looks delicious. Question: unsalted or salted butter? Thx!

    1. unsalted

  13. We used yogurt and bobs red mill gluten free cornbread mix and it turned out great! A little moist for my liking, I think I’d leave out half the corn and one can next time for a more bread like texture. Teri’s recipes are always winners!

    1. yogurt would definitely change the recipe ?? next time just cook it longer

  14. So so delicious!!! Made fir Christmas dinner!!! Husband wants it every year now!!! Thank you!!!

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