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?
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.
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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.
Why you will love this Recipe
- Easy and Quick Preparation: This corn soufflé casserole uses simple pantry staples like canned corn, ricotta, and basil, coming together in just an hour with minimal steps—perfect for busy weeknights or holiday sides without relying on pre-made mixes like Jiffy.
- Unique Flavor Twist: The recipe elevates plain corn with a tangy ricotta base, zesty basil, and sautéed buttery onions, creating a savory, cheesy soufflé that’s far more exciting than traditional corn dishes, blending sweetness, creaminess, and herb-infused depth.
- Versatile Comfort Food: Cheesy, bubbly, and made from scratch, it’s a crowd-pleasing side that pairs beautifully with any meal, offering a warm, comforting texture that’s ideal for family gatherings or everyday dinners, while being customizable for added veggies or cheese.
Let’s say ‘bye-bye’ to boring corn casserole, and ‘hello’ to our knock-your-socks-off, made-from-scratch corn soufflé recipe! With its mouth-watering union of sweet canned corn, rich ricotta, and zesty basil, we promise it’s a side dish that’ll earn a starring role on your menu.
Corn Casserole Soufflé Recipe:
Ingredients:
- 2 -15.25 oz cans whole kernel corn, drained
- 4 Tbsps butter
- ½ cup chopped white onion
- 2 eggs
- ¼ cup yellow cornmeal
- ½ cup ricotta cheese
- 1 Tbsp dried basil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 3 oz cheddar cheese grated (1 cup)
Equipment Needed:
- 3 quart Baking Dish
- Large Skillet
- Mixing Bowls
- Whisk
How to make this Corn Soufflé
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.
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.
After the corn mixture is cool, add it to the bowl of seasoned eggs, and half and half.
Fold in 2 oz of the grated cheese, saving enough of the cheese for topping after cooking
Pour into the prepared baking dish and bake for 40-45 minutes.
Using the simplicity of canned corn, basil, and ricotta cheese, this warming side dish is perfect all year round. It ticks all the boxes for being hearty, comforting, and delicious.
Other Recipes using Corn
🥣 Recipe
Ingredients
- 2 15.25 oz cans whole kernel corn drained
- 4 tablespoons butter
- ½ cup white onion chopped
- 2 eggs
- 1 cup half and half
- ¼ cup yellow cornmeal
- ½ cup ricotta cheese
- 1 tablespoon dried basil
- 1 teaspoon salt
- ¼ 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
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