Corn Soufflé Casserole Recipe
Craving comfort food but tired of the same old dishes? Swing for the fences with our corn soufflé casserole recipe! Delicious and cheesy, made from canned corn, basil, and ricotta cheese, it’s as straightforward as it is scrumptious. Goodbye, plain corn. Hello, flavor! Who’s ready to give this corn soufflé recipe a try?
Say goodbye to plain corn casserole with our corn soufflé recipe ! Made from scratch, this recipe beautifully combines the tang of ricotta, sweetness of canned corn, and the zesty pop of basil. Trust us, it’s the ultimate side dish that deserves a space on your daily menu. It’s a savory corn casserole without jiffy recipe This is really a delicious savory corn soufflé recipe that is made quickly and beats plain corn each and every time. I mean who could not love corn, cheese baked in an awesome casserole dish.
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Enhance your culinary prowess with this easy, no-jiffy corn soufflé casserole recipe, made from scratch. Using pantry staples like canned corn, basil, and ricotta cheese, this recipe produces a warming side dish that beats plain corn any day. Its secret lies in sautéing corn in butter, creating a delightful buttery flavor that melds perfectly with the soft onions. One of the tricks for this delicious corn soufflé recipe is sautéing the corn in butter with white onions in a large skillet. This gives it an awesome sautéed buttery flavor and the onions will be soft and translucent. And the other trick is using basil in this savory corn soufflé casserole that we are sure you will love.
How to make this Corn Casserole from scratch:
You will need:
- 2 15.25 oz cans whole kernel corn, drained
- 4 Tbsps butter
- 1/2 cup chopped white onion
- 2 eggs
- 1/4 cup yellow cornmeal
- 1/2 cup ricotta cheese
- 1 Tbsp dried basil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 oz cheddar cheese grated (1 cup)
Equipment Needed:
- 3 quart Baking Dish
- Large Skillet
- Mixing Bowls
- Whisk
Other Corn Recipes
Click HERE to save this corn soufflé casserole recipe to Pinterest
Ingredients
- 2 15.25 oz cans whole kernel corn drained
- 4 tablespoons butter
- 1/2 cup white onion chopped
- 2 eggs
- 1 cup half and half
- 1/4 cup yellow cornmeal
- 1/2 cup ricotta cheese
- 1 tablespoon dried basil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 3 oz cheddar cheese grated
Instructions
- Preheat oven to 375 degrees and spray a 3-quart baking dish with non-stick cooking spray
- Melt the butter in a large skillet over medium-high heat. Saute the corn and onion in the butter until the onion is translucent, remove and let cool
- Meanwhile mix the eggs, half and half in a large mixing bowl
- Blend in the cornmeal and ricotta cheese, add basil and salt and pepper.
- Fold in 2 oz of the grated cheese and the cooled corn mixture.
- Pour into the baking dish and bake for 40-45 minutes.
- Sprinkle the additional 1 oz of cheese on top 5 minutes prior to removing from the oven.
Nutrition
This is a pretty interesting recipe with corn. I myself love corn, Looks good! Have a great day!
Looks delicious! I love corn casseroles and we make a corn casserole with cornbread for all holidays too but this is a different recipe and it looks so good. Will have to give this a try!
Evelyn, this sounds awesome! I am definitely going to try this because I love recipes that do something different with vegetables and my hubby will love this!! Thanks so much for sharing and pinning! Hope you have a wonderful Thursday!
I love a good casserole but since this is corn based I'm even more in love with it! Looks great, can't wait to try!
Oh my that looks fantastic. I can see why it is a staple. Thanks for sharing it.
Looks super yummy! I make something similar but with swiss cheese in place of the ricotta…will def try! Thanks for sharing!
Oh this looks heavenly. We love corn and am always looking for a new way to make it.
Hi Evelyn,
Your Corn Casserole looks awesome, a great side dish for Thanksgiving. Thanks so much for sharing your great recipe with Full Plate Thursday and enjoy your Thanksgiving week!
Come Back Soon
Miz Helen
Hi Evelyn, this dish looks so good and I bet it tastes delicious! I never had this before and I would love to try it for the holidays. I saw it on life on lakeshore drive. Wishing you and your family a wonderful Thanksgiving! Julie
I love corn casseroles. Have never had one with ricotta and basil–I like the idea of basil. Corn & basil…a little wink back to summer. And of course a cheesy topping can't be beat!
Thank you for linking!
Happy Thanksgiving!
Evelyn, Happy Thanksgiving. I linked up a corn dish as well – but with an Indian twist. Cheers
Corn casseroles are one of my faves. I like the addition of ricotta in this one. Thanks for sharing at Simple Supper Tuesday.
Thank you so much for sharing your delicious recipe.