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.

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) 

Other Corn Recipes

• Southwest Corn Salad
• Chili Lime Corn
• Black Bean and Corn Salsa

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Print Recipe

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

• 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

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