This Corn Souffle or Corn casserole from scratch is made with canned corn, basil, ricotta, and basil. It is indeed one of our favorite Holiday Recipes. My daughter even brings it a step up and buys fresh corn on the cob, roasts it and adds the fresh corn.
It’s a savory corn casserole without jiffy recipe using cornmeal, basil, and ricotta cheese. This is really a delicious savory corn souffle 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.
One of the tricks for this delicious corn souffle recipe is sauteing the corn in butter with white onions in a large skillet. This gives it an awesome sauteed buttery flavor and the onions will be soft and translucent. And the other trick is using basil in this savory corn souffle casserole that we are sure you will love.
How to make this Corn Casserole from scratch:
Scroll to the bottom for the printable recipe
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)
We hope you love this recipe and try it during this holiday season. But it’s also a delicious year-round side dish. Especially when fresh basil is abundant in the garden, we substitute fresh for dried and add a little on top for garnish.
Serve this Corn Souffle Casserole with:
- Roasted Garlic Mashed Potato Casserole
- Homemade Cranberry Sauce
- Rustic Red Skin Mashed Potatoes
- Cornbread Dressing
Click HERE to save this corn souffle casserole to Pinterest
Corn Souffle Casserole
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.
I have seen lots of recipes for corn casserole lately. I have never had so I think i need to give it a try. Would love for you to come and share at my linky party http://mommyondemand.com/create-bake-6/
Looks super yummy! I make something similar but with swiss cheese in place of the ricotta…will def try! Thanks for sharing! I came via the Best of the Weekend Linky Party!
hugz,
Suzanne
Oh this looks heavenly. We love corn and am always looking for a new way to make it. Thanks for sharing. I found it at Angels Homestead Linky party. Have a great weekend.
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.
Hi Evelyn,
This looks delicious. Thanks so much for sharing with Wednesday's Adorned Link Party. Have a great Thanksgiving.
Debi and Charly @ Adorned From Above
http://www.adornedfromabove.com
Thank you so much for sharing your delicious recipe on a recent edition of Saturday Spotlight on Angels Homestead. It was my most viewed link!
Hope to see you again soon!
April