This Simple Southern Corn Souffle is the kind of casserole that shows up for dinner when the days are long, the tomatoes are ripe, and supper might be grilled chicken with a side or two. This golden dish made with canned corn, sour cream, and a box of cornbread mix is a familiar favorite at potlucks, Sunday dinners, and on weeknights when you just want something satisfying without any fuss.
I always look forward to the slower pace that life takes during the summer. Days are longer and warmer, and things simply seem to relax. Summer suppers come together with whatever’s on hand, and nobody is looking for complicated recipes. That’s where this Southern Corn Soufflé fits in. It goes perfectly with whatever you may be grilling or smoking that day.
In the South, we tend to name anything that has eggs in it a soufflé. Sweet Potato Soufflé is another example. Neither of these recipes is a souffle in the technical sense of the word; rather, they’ve been made slightly more fluffy by the addition of egg to the mixture.
You won’t need anything fancy for this recipe. Just canned corn, a little sour cream, and a box of cornbread mix. Stir it all together, slide it in the oven, and in about 45 minutes, you have a side dish that holds its own next to anything from pork chops to fried chicken. Add a plate of sliced fresh tomatoes and cucumbers, and you have yourself a feast!
Recipe Snapshot
Cuisine: Southern
Cooking Method: Oven
Total Time: 1 Hour
Servings: 8
Primary Ingredient(s): Butter, sour cream, canned corn (whole kernel and cream-style), egg, cornbread mix
Skill Level: Easy
What You’ll Like About This Recipe
- It has a spoonable texture with a little sweetness from the corn.
- Nothing fancy needed. Chances are, you won’t even need to make a trip to the store.
- It works with all kinds of meals, whether you’re serving grilled chicken, steaks, or a big plate of vegetables.
- Clean-up is easy! One bowl and one pan.
Ingredient Notes
This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Sour Cream — It adds a slightly tangy flavor to the recipe. I recommend you use full-fat sour cream for the best flavor.
- Whole Kernel Corn — Gives the finished dish great texture. It should be drained well before adding.
- Cream-Style Corn — You won’t drain the creamed corn, of course! It adds to the spoonable consistency of the finished dish.
- Egg — Just one egg is enough to bind the ingredients and provide a little lift during baking.
- Cornbread Mix — I often use Jiffy brand just because it’s available everywhere. If you prefer another brand, that’s perfectly fine.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
👉 How to Substitute Fresh Corn: If you have fresh corn, by all means, use it for this recipe! You’ll need about 1 ½ cups of whole kernels cut from the cob along with all the starchy, milky liquid you can get from scraping the corn cobs (use a corn cutter if you have one, the back of a knife, or a spoon to extract as much liquid as you can from the cobs; see my creamed field corn post for more information). You might need to add a splash of milk or cream to thin out the mixture slightly.
Looking for a similar recipe that uses fresh corn and no boxed mix? Try my Baked Corn Casserole for a from-scratch take on this classic.
How to Make Simple Southern Corn Soufflé
This recipe comes together in one bowl and bakes up into a golden, lightly fluffy casserole that’s ready to serve right from the baking dish.
- Set the oven to 350 degrees Fahrenheit and give a 2-quart square baking dish a good coating of non-stick spray or butter.
- In a large mixing bowl, stir together the melted butter, sour cream, both kinds of corn (make sure the whole kernel is drained), flour, cornbread mix, and the egg.
- Mix everything until it’s well blended.
- Pour the mixture into the prepared dish. Bake uncovered for 40 to 50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
- Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving so it has time to set up.
Recipe Success Tips
- Be sure to drain the whole kernel corn well. Extra liquid can throw off the texture.
- If the top starts getting too brown before the center is done, tent a piece of foil loosely over the dish during the last 10 to 15 minutes of baking.
- Let the soufflé rest before serving to help it firm up a bit.
- The texture is soft and slightly fluffy, not firm like cornbread and not creamy like a pudding. That little spoonful of flour helps it hold its shape.
Recipe Variations
- Cheesy Corn Casserole: Add a cup of shredded cheddar cheese to the mixture before baking.
- Spicy Version: Mix in a chopped jalapeño or a pinch of cayenne pepper for some heat.
- Fresh Herbs: Stir in a few teaspoons of chopped parsley, thyme, or chives. The herbs brighten up the flavor and go really well with grilled or roasted meats.
Serving Suggestions
This recipe is a natural fit for summer cookouts, Sunday suppers, or any meal where you want a reliable side that works with just about everything. Here are a couple of menu ideas:
For a backyard cookout, serve the soufflé alongside my Grilled Pork Chops and a bowl of Lemon Dill Potato Salad. Add some sweet tea, and you’re all set.
For Sunday dinner, pair it with Southern Fried Chicken and a pot of Southern Style Green Beans. You could finish the meal with an Easy Peach Crisp if you want to make it extra special.
How to Store and Reheat
Let it cool to room temperature, then cover it tightly or transfer it to an airtight container. It will keep in the refrigerator for up to three days.
To reheat, warm individual portions in the microwave until heated through or place the whole dish, covered with foil, in a 325-degree oven until it’s hot in the center.
More Recipes Featuring Corn
Corn shows up in all kinds of dishes around here, and if you like it as much as we do, then these recipes are worth having in your back pocket:
- My Black Bean and Corn Salad is bright, crisp, and quick to throw together.
- Southern Curried Corn turns this simple ingredient into something special with a little butter, cream, and a touch of curry.
- My Old Fashioned Cornbread is made the proper way with white cornmeal and no sugar, and it’s just right next to a bowl of beans or greens.
- And if you have a corn stick pan tucked in your cabinet, pull it out for my Pimiento Cheese Corn Sticks. They’re cheesy, crisp on the outside, and full of flavor.
Questions About Simple Southern Corn Soufflé
Although I do prefer and recommend whole sour cream, you can substitute low-fat in this recipe. You’ll still have a delicious soufflé.
Absolutely. You can prepare the mixture and place it in the baking dish up to 48 hours in advance. Cover it tightly and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Simple Southern Corn Soufflé
Ingredients
- 4 ounces butter melted (1 stick)
- 1 cup sour cream
- 15 ounces whole kernel corn drained (1 can)
- 15 ounces cream-style corn (1 can)
- 1 large egg
- 1 tablespoon all purpose flour
- 8.5 ounces cornbread mix (Jiffy brand recommended)
Instructions
- Preheat the oven to 350 degrees F. Liberally coat a square (2-quart) baking dish with non-stick spray or butter.
- In a large bowl, add melted butter, sour cream, drained corn kernels, cream-style corn, egg, flour, and cornbread mix.4 ounces butter, 1 cup sour cream, 15 ounces whole kernel corn, 15 ounces cream-style corn, 1 large egg, 1 tablespoon all purpose flour, 8.5 ounces cornbread mix
- Mix the ingredients until they are evenly combined.
- Pour the mixture into the prepared dish and bake uncovered for 40-50 minutes or until the top is golden brown and a toothpick comes out clean when inserted.
- Remove the pan from the oven and let it cool for 5-10 minutes before serving.
Notes
- Be sure to drain the whole kernel corn well, or the soufflé may turn out watery.
- Let it rest for 5 to 10 minutes after baking so it sets up before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a low oven until warmed through.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.