With Greek yogurt, an easy homemade cornbread mix, and creamed corn, this one-bowl corn casserole is made without Jiffy cornbread mix!
This recipe was originally published on December 15, 2020. It was updated on September 7, 2021.
On this blog post we will be making corn soufflé. This baked side dish is satisfying, comforting, lightly sweet, and lighter than traditional corn soufflés. It's great served for Thanksgiving dinner, Christmas, or for Sunday dinner. Read on to learn how to make this recipe, recipe pro-tips, and more!
To skip straight to the recipe, just click "Jump to Recipe" at the top left of this post. To browse the post quickly, just click the headings in the table of contents below.
Table of contents
- This recipe for corn soufflé is...
- How to make this sweet corn soufflé recipe:
- Recipe pro-tips:
- A special note on the best way to measure flour:
- Recipe FAQs:
- How is this recipe different from a Jiffy corn casserole?
- Serving suggestions:
- Dietary adaptations:
- Storage directions:
- Tools needed to make this recipe:
- More healthy holiday side dish recipes:
- Get all my new recipes as they drop! Sign up for my weekly newsletter:
Anyone else feeling a bit shocked that Christmas is just a bit over a week away?! Oh, and feeling relieved that 2021 is only 17 days away (not that I'm counting or anything...)?!
Between my cookbook launch, moving into our new house, and pumping out new holiday recipes, it's been a busy month and time has flown!
I don't think I've ever been this excited for the chance to take it down a bit come the holidays.
Like many, it's been an exhausting year of extra and abnormal stress without any of the usual stress relievers or coping mechanisms (I'm looking at you, traveling, grabbing impromptu happy hour with friends, and almost any indoor social activity). Now that I'm also recovering my torn meniscus, running (my previously most popular covid coping mechanism) is now also off the list. 😭
Because my usual coping mechanisms are gone, I find myself working more, putting more personal projects on my plate, and (previous to my injury) doing crazy things like running streaks and impromptu half marathons.
Though I am super grateful to have a job I love so much and to have my family and loved ones healthy, I am still just so tired from this year.
A holiday break...
And so, I am eagerly awaiting taking vacation time for the holidays. Though the house is still scattered with boxes and there's always that much more to do with work, I'm going to take some time off to just be.
To read a good book or two, cuddle with Allie, watch movies with Chris, and -- of course -- to cook with my mom.
High on our holiday cooking list is this corn soufflé. Being hearty, yet healthy and still so easy to make, it's one that we'll whip up for our (socially distanced and super small) holiday dinner.
It's the kind of recipe that is low on effort but high on comfort, flavor, and overall impact. It's quite possibly the most perfect kind of recipe to wrap up this year. Try it out for yourself and end your year right, too. 😊
This recipe for corn soufflé is...
- Naturally sweet
Whether you're looking for an easy way to wow your family this holiday season or just looking for a new Sunday dinner side dish, look no further than this creamed corn casserole!
- Corn - fresh, canned, or frozen corn all work!
- Canned creamed corn
- Greek yogurt
- Unsalted butter
- Yellow cornmeal - preferably extra fine
- All-purpose flour
- Granulated white sugar
- Baking powder
- Greek yogurt - light or full-fat sour cream can substitute for the Greek yogurt, but it will affect the nutritional breakdown (specifically, the fat and calories) of this recipe,
- Butter - vegan butter can replace unsalted dairy butter. The recipe will still not be vegan, however, because of the other dairy products and honey in this recipe.
- Flour - the same amount of a gluten-free 1-to-1 flour blend can replace the all-purpose flour to make this recipe gluten-free.
How to make this sweet corn soufflé recipe:
- Preheat the oven to 350 degrees Fahrenheit and grease a 1 ½-quart or 2-quart baking dish with non-stick cooking spray.
- Melt the honey and butter over low heat in the microwave until melted and smooth.
- Add the wet ingredients to the mixing bowl with the honey and butter and whisk until combined.
- Whisk the dry ingredients into the batter until no streaks of flour remain.
- Fold the corn into the batter until distributed.
- Pour the batter into the prepared baking pan and bake for 50-55 minutes, or until the soufflé is cooked through and no longer jiggles in the center.
- Just fine cornmeal, not coarse or stone ground. This will keep the texture smooth. Using a coarse ground cornmeal will make the dish gritty and give it an unpleasant mouthfeel.
- To make this recipe ahead of time, just measure out and separately whisk together your wet and dry ingredients. Then, store them separately until you combine and bake them. When preparing ahead of time, store your whisked wet ingredients covered in the refrigerator and your dry ingredients in an airtight container at room temperature.
- To double or triple this recipe, just multiply the ingredients by your desired amount and follow the recipe as listed, dividing the batter evenly by the number of pans that you multiply the recipe by. So, if you multiply the recipe by 2, bake the soufflé in 2 dishes; if by 3, bake in 3 dishes, etc.
A special note on the best way to measure flour:
The best way to measure flour is by weighing it. There is no doubt about how much flour you are adding to your recipe when you weigh it. This can, therefore, can be a huge factor in your baking success.
Watch my video below to see how scooping and spooning and leveling flour can increase the amount of flour up to 20% (!!) in a recipe and consider making the small investment in a food scale for only $10 on Amazon. It's so worth it!
Disclaimer: since recording this video, I have become an Amazon affiliate. So, a portion of any sales made through my food scale link will support Mae's Menu, at no additional expense to you.
A corn soufflé-- also known as corn pudding, creamed corn casserole, or corn pudding casserole -- is a baked side dish that tastes very similar to cornbread.
The dish is a bit thicker and more moist than cornbread because it is made with creamed corn and sour cream or Greek yogurt. Because of this, you serve it by scooping, rather than slicing, the soufflé.
Most brands of canned creamed corn are made with corn, water, salt, corn starch, and sugar, meaning that it isn't usually made with cream. Some varieties of homemade creamed corn, however, do have cream and other richer dairy products in them. So, I recommend sticking with canned creamed corn in this recipe if you want to keep the recipe light.
Yes, if you want to use Jiffy in this casserole you should be able to! Just eliminate the honey from the recipe and substitute a package of Jiffy for the cornmeal, flour, granulated sugar, and baking powder before continuing on with the recipe as directed.
You can make this recipe at high altitude without needing to make any additional adaptations. I live around 5000 feet and make the recipe as-is without any issues!
How is this recipe different from a Jiffy corn casserole?
This recipe is very similar to a variation of a Jiffy corn casserole recipe. The only differences in this recipe are that we...
- Substitute a homemade cornbread blend for the Jiffy
- Use Greek yogurt in place of the sour cream
- Use only 2 tablespoons of butter
- Sweeten the casserole mainly with natural sweeteners (i.e., honey)
Making these changes keeps all the flavors of the Jiffy casserole you love but without the high-calorie count and as many processed ingredients.
Corn soufflé is such a versatile side dish that you can serve it almost any time you want to. Even though the dish is pretty simple to make, because of the long baking time it often makes appearances at holiday dinner tables.
You can, however, still make this recipe for weeknight or Sunday dinners. Here are a few of my favorite dishes to serve the soufflé with:
- Roast turkey
- Maple Bacon Wrapped Pork Tenderloin
- Barbecue chicken
- Turkey chili
- Pulled pork
- Sloppy joes
This recipe is naturally vegetarian. To make it gluten-free, simply substitute gluten-free 1-to-1 flour for the all-purpose flour and make sure your cornmeal is gluten-free. From here, just follow the directions as listed.
Store leftovers covered in the refrigerator for up to 4-5 days. They can also be frozen in a freezer-safe container for up to 2 months.
Tools needed to make this recipe:
- Large microwave-safe mixing bowl
- Measuring cups and spoons
- Food scale
- Can opener
- 1 ½ or 2-quart baking dish or a deep-dish pie pan
More healthy holiday side dish recipes:
- Cranberry & Edamame Brown Rice Salad
- Mashed Butternut Squash
- No-Yeast and No-Knead Dinner Rolls
- Orange Salad with Honeyed Hazelnuts
- Apple Cranberry Sauce
- Sweet Potato Soufflé
- Savory Bread Pudding
- Healthy Mashed Potatoes
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- 2 tablespoons unsalted butter
- 2 tablespoons honey, preferably raw
- 1, 15 oz. can creamed corn
- 1 large egg
- 1 cup 0% or 2% Greek yogurt
- ¾ cup yellow cornmeal
- ⅔ cup all-purpose flour
- 3 tablespoons granulated sugar
- 1 ½ teaspoon baking powder
- 1 ½ cup corn kernels*
- ½ teaspoon salt
1. Preheat the oven to 350 degrees Fahrenheit and spray a 1 ½-quart or 2-quart casserole with non-stick spray.
2. Combine the unsalted butter and honey in a large microwave-safe mixing bowl. Melt on 20-30% heat in the microwave for 30-second intervals, stirring between intervals until the butter and honey are melted and smooth.
3. Add the creamed corn, large egg, and Greek yogurt to the melted butter mixture. Whisk in until combined (small chunks of creamed corn will remain).
4. Add the yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt to the creamed corn mixture. Whisk or stir in with a silicone spatula until no streaks of flour or cornmeal remain.
5. Add the corn to the batter and gently mix in until distributed.
5. Pour the batter into the prepared baking dish and bake for 50-55 minutes, or until the soufflé is golden brown around the edges and no longer jiggly in the middle.
6. Let the souffle cool for 4-5 minutes on a wire cooling rack and serve!
*Frozen, canned (and drained), or fresh corn kernels all work for this recipe.
1. Leftovers last covered in the refrigerator for 4-5 days. They can also be frozen in a freezer-safe container for up to 2 months.
2. For the best results, weigh your flour with a food scale. Other methods of measuring (scooping and spooning and leveling) can give you up to 20% more flour than called for, drastically affecting your baking outcomes!
3. Yellow fine-grain cornmeal is best for this recipe. Thicker grain cornmeals can make the souffle grainy or sandy tasting.
Amount Per Serving Calories 190Total Fat 4gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 26mgSodium 309mgCarbohydrates 36gFiber 2gSugar 12gProtein 6g
This nutrition breakdown is just an estimate of the nutritional value of this recipe and cannot be taken as facts. The owners of Mae's Menu are not nutritionists or dietitians and therefore cannot be held accountable for this nutrition estimate. Please contact your nutritionist or medical professional for a nutritional breakdown of this food. Furthermore, this food is not intended to prevent, diagnose, cure, or treat any disease.