Corn Soufflé

Disclaimer: This is an old school holiday family recipe. Ordinarily, it’s not something I share on the blog, but so many of you also had a wonderful family recipe like this that I decided to share one of mine. Enjoy!

If you are looking for something that is homemade, start to finish, check out my Onion Soufflé.

Corn Soufflé


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  • 2 cans creamed corn
  • 1 can frozen corn nibblets
  • 1 box Jiffy Corn mix
  • 1 cup sour cream
  • 2 eggs
  • 1 stick butter, melted

Pre-heat oven to 350.

Combine all ingredients well.

Spray a pan with a  non-stick cooking spray.

Bake for 45 minutes, until cooked through.



8 thoughts on “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 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!

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