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Corn Soufflé Casserole Recipe

Use this corn soufflé recipe for a delicious corn casserole without jiffy. This corn soufflé casserole uses a corn casserole from scratch recipe.corn souffle, corn souffle recipe, corn casserole without jiffy

 

This Corn Soufflé 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 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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corn souffle casserole
 

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:

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) 

 

corn casserole from scratch, corn souffle

 
Preheat your 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.  Sauté the corn and onion in the butter until the onion is translucent, remove and let cool.
 
 
milk, cornmeal, seasonings in a bowl
 
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.
 
corn souffle, corn casserole without jiffy
 
After the corn mixture is cool, add it to the bowl of seasoned eggs, and half and half.
 
corn souffle recipe
 
Fold in 2 oz of the grated cheese, saving enough of the cheese for topping after cooking
 
Corn Casserole from scratch
 
Pour into the prepared baking dish and bake for 40-45 minutes.
 
corn souffle, corn souffle recipe, corn casserole without jiffy
 
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.

 

Other Corn Recipes

 

Click HERE to save this corn soufflé casserole recipe to Pinterest

 

Corn Souffle Casserole

Use this corn souffle recipe for a delicious corn casserole without jiffy. This corn souffle casserole uses a corn casserole from scratch recipe.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: American
Keyword: Corn Casserole from Scratch, corn casserole without jiffy, Corn Souffle, corn souffle casserole, corn souffle recipe
Servings: 6
Calories: 264kcal
Author: Evelyn

Ingredients

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

Calories: 264kcal | Carbohydrates: 9g | Protein: 10g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 115mg | Sodium: 598mg | Potassium: 160mg | Fiber: 1g | Sugar: 1g | Vitamin A: 688IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 1mg

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Recipe Rating




April Tuell

Friday 6th of December 2013

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

Debi and Charly @ Adorned From Above

Tuesday 26th of November 2013

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 Abovehttp://www.adornedfromabove.com

Cindy Jamieson

Tuesday 26th of November 2013

Corn casseroles are one of my faves. I like the addition of ricotta in this one. Thanks for sharing at Simple Supper Tuesday.

Carole

Monday 25th of November 2013

Evelyn, Happy Thanksgiving. I linked up a corn dish as well - but with an Indian twist. Cheers

Michelle

Monday 25th of November 2013

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!