This corn soufflé is a winner! Almost 10 years ago, I was at a friend’s bbq and her mother-in-law served this simple tray of corn soufflé. I knew at first bite there was no way I was leaving that party without the recipe. This perfect side dish sneaks up on you as the ultimate comfort food that is loaded with corn flavor, moist, and the perfect addition to your Thanksgiving menu!
For those of you who are familiar with corn soufflé (some call it corn pudding or corn casserole) it’s a pretty basic recipe. My bet is the Jiffy company who makes the corn bread mix is responsible for the original recipe. There are many variations on the recipe with additions like cheese, eggs, or cayenne pepper, but my crew likes it simple and straight forwarded.
I’m sharing this with you on Thanksgiving because a few years ago, when my guest list swelled, I panicked. I am a big believer that too much food is just enough and I didn’t want to fall short on Thanksgiving. With so many guests, I needed more food but didn’t want to add anything labor intensive or complicated. I needed something that could be made in advance, didn’t take up precious oven real estate, and was drop dead delicious. Then I remembered by favorite summer bbq corn soufflé and my Thanksgiving menu was forever changed.
Truly, this dish was added as filler to ensure that I had enough of everything else that had been longstanding menu staples at my Thanksgiving dinner. To my great surprise, this recipe, where you mix 5 ingredients in a bowl was a huge hit! My guests raved and I got multiple requests for the recipe. Since then, this corn soufflé has been a permanent fixture on my Thanksgiving menu.
I make this in advance and reheat before serving. If I’m having a big crowd, I double the recipe and use a 9×13 pan.
- 1 can whole corn, drained
- 1 can sweet corn cream
- 1 stick melted unsalted butter, cooled
- 1 box Jiffy corn muffin mix
- 8 oz sour cream, room temperature
- Preheat oven to 350 degrees.
- Grease dish and set aside.
- In a large bowl, mix all ingredients together until combined. Pour corn mixture into prepared dish.
- Bake for 45-50 minutes or until a knife inserted in center comes out clean.
This recipe is easily doubled.