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Corn Souffle Recipe

Corn Souffle, Corn Casserole, 5 ingredient Corn Casserole are all names for this recipe. A recipe with that many names is a trendy recipe – popular and delicious. This is an excellent alternative to cornbread for Thanksgiving dinner. Some other great side dishes are my Green Beans with Almonds and Sage Browned Butter and Roasted Butternut Squash



Corn Souffle vs. 5 ingredient Corn Casserole:

 If it is called 5 ingredient corn casserole, did I hear you ask why my recipe has way more than 5 ingredients? Yup, this recipe is sometimes made with only 5 ingredients. However, one ingredient is a box of Jiffy Cornbread Mix. A box of bread, cake, or cookie mix is a box that I rarely use. I Make from scratch with fresh ingredients. It always tastes better, and there is no strange preservatives taste to put up with.  

Corn Souffle

What goes into Corn Souffle?

If your heart is set on making this a 5 ingredient recipe, then by all means, go ahead and purchase that box of Jiffy Cornbread Mix.  However, if the Jiffy Cornbread Mix is sold out, or you are like me and think scratch is best, you will need cornmeal in addition to the eggs, corn, and butter. 

Here is How

SIS (simple is smart) way to make this corn souffle. 

To make this from scratch, you will need 2 bowls and 1 baking pan. Put all of the dry ingredients in a bowl. Next, put all of the “wet” ingredients in a separate bowl. Mix the two bowls together. Wet into dry and pour into the greased baking dish. I use a deep-dish pie plate for baking the souffle. The pie plate is also the serving plate.

corn Souffle

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corn souffle

Corn Souffle

Corn Souffle: This recipe is a from-scratch version of a favorite Thanksgiving Side dish.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: American
Keyword: clean eating, corn bread, corn casserole, corn recipe, easy, vegetarian
Servings: 8
Calories: 334kcal


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  • Deep Dish Pie Plate


Dry Ingredients

  • cup flour (160g)
  • ½ cup yellow cornmeal (78g)
  • ¼ cup granulated sugar(50g)
  • 1 tbsp baking powder
  • ½ tsp salt

Wet Ingredients

  • 2 eggs large beaten
  • 1 can whole kernel corn
  • 1 can creamed corn
  • 1 stick melted butter


  • Preheat oven to 350-degrees F.
  • Mix together the dry ingredients
  • Mix together the wet ingredients
  • Add dry ingredients to wet ingredients. Stir to combine.
  • Pour into a pregreased deep dish pie plate
  • Bake at 350-degrees F for 35 minutes or until toothpick in the center comes out clean.



Serving: 1piece | Calories: 334kcal | Carbohydrates: 32g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 226mg | Sodium: 593mg | Potassium: 404mg | Fiber: 2g | Sugar: 2g | Vitamin A: 878IU | Vitamin C: 3mg | Calcium: 107mg | Iron: 2mg
Tried this recipe?Let us know how it was!

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