This Corn Casserole Souffle is made with canned sweet corn, eggs, and flour, and baked until golden brown and fluffy. So creamy, sweet, savory, and buttery, all at once!
I’ve been craving this sweet corn casserole for the longest time, so recently when I planned a BBQ chicken dinner, this seemed like the perfect side dish to serve.
It turned out so deliciously rich and buttery, I may have had four whole slices if anyone was keeping count! Definitely my new favorite side dish for the next while, and it was so easy to make too!
Table of Contents
Ingredients for Creamy corn casseroles
Creamed corn: Where I live, we call it sweet corn, for obvious reasons. I used only creamed corn, but you could experiment with half cream-style and half kernels if you like.
All-purpose flour: I alternate between using all-purpose and self-raising flour, depending on which I have on hand. I haven’t tried this recipe with any other types of flour, so I’m not sure how it would turn out.
Baking powder: The addition of baking powder allows the casserole to rise while baking. As the casserole cools after baking, it will inevitably deflate, and that’s okay. It’ll still taste great.
Eggs: I had a bit of a blooper moment while making this recipe. The eggs I used were extra large and had 2 yolks each, so I ended up with the equivalent of 4 eggs in my casserole mixture! And I could tell from the texture of the casserole that it was one egg too many. (Thankfully only I seemed to notice, and everyone else thought it was perfect).
Cheese: I used finely grated cheddar cheese, but you can use your favorite kind of cheese. On occasion, I’ve also mixed in grated mozzarella for variety.
Green onions: I garnished the casserole with the green and white parts of the green onions, but next time I think I’ll try adding the white parts to the batter for extra flavor, and just garnish with the green bits for a pop of freshness.
Jalapeños: I don’t recommend leaving the jalapeno out if you can help it, because it pairs wonderfully with corn and cheese, trust me! You can even swap them out for mild green chillies if they’re available to you. The kick and freshness will elevate your corn casserole beautifully.
Butter: I used salted butter, so I didn’t use as much salt. I made the mistake of adding the butter cubes to the dry ingredients, so I ended up with clumps of floured butter bits. Next time I’ll add them as the last ingredient on the top of the casserole, just before it goes into the oven.
Salt: In the recipe, I give a measurement for the salt because I’m a little weary about taste testing mixtures containing raw eggs. You can use as much as you prefer, up to the recommended amount in the recipe, especially if you’re using unsalted butter.
Black pepper: I can’t resist the combination of coarse black pepper, so I always add it when making this casserole. You can skip it if you want.
Green bell pepper (optional): I added green bell peppers, because I love the combination of cheese and green peppers. They work so well together!
Cayenne pepper (optional): If you feel like this casserole recipe needs a little something extra, it’s likely cayenne pepper, for a little extra kick. It pairs well with the sweetness of the corn and the sharpness of the cheese.
Cilantro (optional): I meant to add cilantro, but I forgot. Nevertheless, the green bell pepper in the batter mixture, and the green onions for garnish more than made up for it.
How to make This Creamed corn casserole: Step by step
Don’t be intimidated by the number of steps listed here, because the truth is, you could just throw all the ingredients together all at once, mix, and be done with it. I did want to break down the steps for reference though, so here’s how:
Step 1: Prepare For Baking
Preheat oven to 350°F (180°C).
Grease a small baking dish with butter or non-stick cooking spray.
Step 2: Combine Dry Ingredients
In a mixing bowl, combine the flour, baking powder, and salt.
Stir until well combined.
Step 3: Combine Wet Ingredients
In another mixing bowl, whisk the eggs lightly.
Add the cheese, green onions, and jalapeños.
(Optional) Add in green bell pepper, cayenne pepper, cilantro, and stir to combine.
Step 4: Combine Dry and Wet Ingredients
Add the eggs to the flour mixture and mix until just combined.
Be careful not to overmix, to ensure an airy texture.
Fold in the creamed corn until evenly distributed.
Step 5: Bake And Serve
Pour the mixture into the greased baking dish and smooth out the top with a spatula.
Dot the top of the casserole with the butter cubes.
Bake the corn casserole in the oven for 20-25 minutes, until golden brown and cooked through.
Once the casserole is done baking, remove from the oven and let it cool for a few minutes before serving.
Creamed Corn Casserole Recipe Tips
This sweetcorn casserole recipe is largely foolproof, but I would recommend that you combine the dry and wet ingredients separately first, then add the wet gradually to the dry, while stirring, to ensure the smoothest batter possible.
Add the butter at the very end, so that you can distribute it evenly across the top of the casserole.
The great thing about this casserole is that it won’t matter too much if you deviate slightly from the recipe. It will still taste the same, even if the texture differs depending on the adjustments you make.
Storing This Corn Casserole Dish
Let the casserole cool down to room temperature before storing it. This will prevent condensation from forming inside the storage container and make the casserole soggy.
Transfer the casserole to an airtight container or cover it tightly with plastic wrap or aluminum foil, and refrigerate for up to 3-4 days.
When reheating the casserole, it’s best to do so in the oven, microwave, or air fryer, to help restore its original texture and flavor.
Make this comforting corn souffle bake as a side dish with a cozy weeknight dinner, or bring it to your next potluck party. I’d love to know how it turns out in the comments below!
Corn Souffle Casserole
Ingredients
- 1 can creamed corn 15 oz
- ½ cup all-purpose flour
- 1 ¾ tsp baking powder
- 3 large eggs lightly beaten
- ½ cup cheddar cheese grated
- Green onions sliced
- 1 Tbsp jalapeño chopped
- 4 Tbsp butter cubed
- ¾ tsp salt or to taste
- Black pepper to taste
- ½ cup green bell pepper chopped (optional)
- Cayenne pepper optional
- Cilantro chopped (optional)
Instructions
- Preheat oven to 350°F (180°C).
- Grease a small baking dish with butter or non-stick cooking spray.
For the dry ingredients:
- In a mixing bowl, combine the flour, baking powder, and salt.
- Stir until well combined.
For the wet ingredients:
- In another mixing bowl, whisk the eggs lightly.
- Add the cheese, green onions, and jalapeños.
- (Optional) Add in green bell pepper, cayenne pepper, cilantro, and stir to combine.
- Add the eggs to the flour mixture and mix until just combined.
- Be careful not to overmix, to ensure an airy texture.
- Fold in the creamed corn until evenly distributed.
- Pour the mixture into the greased baking dish and smooth out the top with a spatula.
- Dot the top of the casserole with the butter cubes.
- Bake the corn casserole in the oven for 20-25 minutes, until golden brown and cooked through.
- Once the casserole is done baking, remove from the oven and let it cool for a few minutes before serving.