Corn Soufflé: I am a contributor to Life’s Little Sweets and this recipe first appeared there as Corn Soufflé.
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If there were a non-traditional dessert you could eat right along with a meal, this Corn Soufflé would be it. It’s creamy and sweet and uses corn three ways; fresh corn right off the cob, creamed corn, and corn meal. Corn Soufflé is the perfect side dish to a cookout, weeknight dinner, or holiday meal. Little nuggets of onion and sweet red bell pepper give it even more fresh-from-the-garden flavors.
Before we talk corn soufflé, can we just talk about corn for a minute? I grew up in a very small town in southwest Michigan and was almost literally surrounded by corn. On one side of our house was our family garden… with corn. A very large field on another side of the house was full… of corn. And the field across the street was full… of pickles. Even though the large field was usually full of feed corn for livestock, we never found ourselves short of sweet corn. My siblings and I were not especially happy to see a bushel of it sitting around because that meant we had to shuck it. Shucking corn is hard work for little kiddie hands! We sure didn’t complain about eating it though!
This recipe is adapted from one of my Aunt Carol’s recipes. Not only is she an amazing aunt, she was a hard-working single mother for many years, and, more recently, a cancer survivor. You go, Aunt Carol! We love you!
I hope you enjoy this recipe as much as my family has over the years. It was first introduced to us as a Thanksgiving or Christmas dinner side dish but we make it year-round now. It’s easy to throw together but tastes like you slaved over it for hours!
I love hearing from my readers! Comment below and let me know how you and your family enjoyed this recipe!
- 4 ears corn can also use one 15.25 oz can of drained corn
- 1 stick + 1 tablespoon butter
- 1/2 red bell pepper diced
- 1 small yellow onion diced
- 1 box Jiffy corn muffin mix
- 1 can cream style corn 14.75 oz
- 1/2 cup milk
Preheat oven to 375ºF.
Shuck the ears of corn and wrap them individually in wet paper towels.
Microwave for 10 minutes.
While the corn is in the microwave, melt a tablespoon of the butter in a small fry pan or cast iron skillet.
Add the bell peppers and onion and sauté until onion is translucent. Set aside.
Melt the remaining butter in a small bowl in the microwave.
In a mixing bowl, add the corn muffin mix, creamed corn, melted butter, and milk. Mix together.
Cut the corn kernels off the cobs and add to the mixing bowl.
Add 1/2 cup of the bell pepper/onion mixture to the mixing bowl. Stir.
Add the mixture to an ungreased 9x9 casserole dish.
Bake for 45 minutes.
Sprinkle leftover bell pepper/onion mixture on top and serve hot.