Corn Souffle

Corn Souffle
From John’s Family Friend, Mary

I was really torn on what to call this recipe.  John always refers to it as corn souffle, which is obviously a hold over from his pre-cooking/pre-Tera days, seeing as how current-John is likely aware that without any eggs in it, this dish can’t possibly be classified as a souffle.  I thought about calling it a corn casserole, which is what was written atop the recipe that John’s mom emailed us, but that didn’t sound delicious enough for this fabulous dish.  The word “pudding” comes to mind when you eat it, so I thought about “corn pudding”, but I feared our non-British readers (aka all of our readers) might be turned off by that title.  So I was back to the extreme misnomer of corn souffle.  And while it doesn’t have eggs, it does have the somewhat puffy quality of a souffle.  The ingredient list is downright silly, and I’m somewhat embarrassed to even list Jiffy cornbread mix in the ingredients, but I just don’t care.  I’ve eaten almost the entire pan of it over the past few days and I have no regrets.  It’s essentially the love child of creamed corn and cornbread, two things that I assume are staples in heaven.  In John’s family it’s a holiday classic, but in my opinion you should make it right now – consider it an early Christmas gift to yourself!


  • 1 stick butter, melted
  • 1 (15-oz) can creamed corn
  • 1 (15-oz) can corn, undrained
  • 1 cup sour cream
  • 1 (8.5-oz) box Jiffy corn muffin mix


  1. Preheat oven 350 degrees.
  2. Combine all ingredients in a large bowl.
  3. Pour ingredients into a greased 8×8 baking dish.
  4. Bake 1 hour.
  5. Let stand 5-10 minutes – texture thickens after standing.
Serves 8.

Note: To double, use a 13×9 dish and bake 1 1/2 hours.

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