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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.
Course Side Dish
Cuisine American
Keyword Corn Casserole from Scratch, corn casserole without jiffy, Corn Souffle, corn souffle casserole, corn souffle recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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