Cheesy Corn Souffle Casserole

A Cheesy Side for Everyone

This cheesy corn casserole is a take on the corn casserole that’s been on almost every holiday table since I was a little girl. Corn souffle (or corn scuffle as my family calls it) is a relatively simple dish to mix together and bake, but every single person loves it. It’s a must have for any large family get-together. This cheesy version is my submission to the party. The flavor is amped up with a scoop of corn meal, garlic, and pepper. Plus the addition of cheddar, gouda, and parmesan makes this side dish a great addition for Thanksgiving, Easter, or any big weekend meal.

The Supplies

Ingredients

To make this cheesy corn casserole, you’ll need the following ingredients:

• Canned corn
• Large eggs
• Corn meal
• All-purpose flour
• Sugar
• Melted unsalted butter
• Kosher salt
• 1 cup milk
• Shredded cheddar cheese
• Shredded gouda cheese
• Grated parmesan
• Garlic powder
• White pepper
• Cayenne pepper

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this cheesy corn casserole, you’ll need the following pieces of equipment:

• 2.5 quart casserole dish
• 2 medium sized mixing bowls
• Measuring cups and spoons
• Mixing spoon or spatula
• Can opener
• Cheese grater

Frequent Recipe Questions

Can I make this recipe in advance? 

• A: This recipe can definitely be mixed in advance, but should be baked right before enjoying. If you plan on mixing this casserole before, cover the casserole with a lid or plastic wrap and refrigerate until you’re ready to bake it.

Is it ok to swap the canned corn for fresh or frozen?

• A: Definitely! To substitute the canned corn, use 2 cups of fresh corn or 2 cups of frozen corn that have been thawed and drained.

Recipe Tips

When you make this cheesy corn casserole, here are a few tips to make sure it turns out delicious:

• If possible, take the time to grate the cheese yourself. The cheese flavor will be smoother and it will melt into the casserole more evenly.
• If you don’t have white pepper, and don’t think you’ll use it beyond this recipe, it’s fine to substitute with black pepper. I opted for the white pepper so that it blends in nicely without any black specks in the casserole. Otherwise, the flavor profile will be very similar if you make the switch.

Recipe Details

To get this recipe started, preheat your oven to 350°F and get out a 2.5 quart casserole dish. Pour the canned corn into the casserole dish and set it aside while you mix the rest of the ingredients.

Next, add the eggs, corn meal, and all-purpose flour to a mixing bowl. Whisk the ingredients together until no large clumps of flour remain and the corn meal is incorporated. Sprinkle in the sugar and whisk the ingredients again to incorporate. Pour this egg mixture over the corn and stir to combine it all together.

Then in a new mixing bowl, stir the melted butter, whole milk, shredded cheddar, shredded gouda, grated parmesan, garlic powder, cayenne pepper, and salt together. Pour this milk and cheese mixture into the casserole dish with the corn. Mix everything together then spread the cheesy corn casserole into an even layer.

Bake the casserole for about 45 minutes, until the edges are bubbly and it’s set in the middle. Take the casserole out of the oven and let it cool for a few minutes to finish setting. Enjoy this recipe at your next big holiday or your next Sunday dinner!

If you make this cheesy corn casserole, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

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Christmas

Cheesy Corn Souffle Casserole

Author: Laura Wilkins Cooking Method: Baked Cuisine: American Courses: Side Dishes

Difficulty: Beginner Prep Time 15 mins Cook Time 45 mins Total Time 1 hr

Cooking Temp: 350  F Servings: 8

Best Season: Suitable throughout the year

Dietary:

N Nut Free V Vegetarian

Description

This cheesy corn casserole made with cheddar, gouda, and parmesan cheeses for a salty, sweet side dish for any dinner.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 15 ounce cans of corn, drained
• 2 large eggs, room temperature
• 1 tablespoon all purpose flour
• 1 tablespoon sugar
• 1 tablespoon unsalted butter, melted
• ¹⁄₂ teaspoon kosher salt
• 1 cup whole milk
• ¹⁄₂ cup shredded cheddar cheese
• ¹⁄₂ cup shredded gouda cheese
• 1 tablespoon grated parmesan cheese
• ¹⁄₄ teaspoon garlic powder
• Pinch of white pepper
• Pinch of cayenne pepper

Instructions

1. Preheat the oven to 350°F and set out a 2.5 quart (or 2.4 liter) casserole dish. Add the canned corn into the casserole dish and set aside.

2. In a medium sized mixing bowl, add the eggs, corn meal, and all-purpose flour. Whisk the ingredients together until no large clumps of flour remain. Add the sugar and whisk again to incorporate. Pour the egg mixture over the corn in the casserole dish and stir to combine.

3. In a separate, clean mixing bowl, mix the melted butter, whole milk, shredded cheddar, shredded gouda, grated parmesan, garlic powder, cayenne pepper, and salt. Pour the milk and cheese mixture into the casserole dish with the corn. Stir to combine everything together then spread into an even layer.

4. Bake the cheesy corn casserole for 45 minutes, until it’s bubbling on the edges and set in the middle.

5. Remove the casserole dish from the oven and let cool for about 5-10 minutes before serving. Enjoy!