Recipe Box, Corn Souffle

This is a great recipe that I found over at Miz Helen’s Country Cottage, Corn and Green Chilies Casserole here

corn souffle with chilies

I changed a couple of things, but she should get all the credit for this easy to make, great side dish

corn casserole

I’m calling my version Corn Souffle because it bakes up light and airy sort of like a souffle


The original recipe calls for  a jalapeno and 2 cups of roasted green chilies, recipe here,  but I am a  heat wimp, and only used 1/2 a small can of chopped green chilies, but amp up the heat to your taste

I also substituted 2% milk for cream and after a quick swirl around in the food processor, I simplified the preparation process by combining the ingredients directly in the baking dish

corn souffle collage

The wonderful texture is created by blending 1/2 of the corn with flour, baking powder, sour cream, eggs, and milk in a food processor or blender.  Then you add the rest of the corn, chopped veggies and cheese.  You can mix in directly in the baking dish


Season with salt and pepper when you add in the remaining corn

corn souffle

Stir in the cheese and bake at 350 for about 45 minutes

corn souffle 1

Corn Souffle

Prep Time 15 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine American
Servings 8


  • 4 cups frozen corn kernels thawed
  • 3-4 green onions chopped
  • 1/2 large red bell pepper chopped
  • 2 oz. 1/2 of a small can, chopped green chilies [use more if you like heat]
  • 2 T flour
  • 2 tsp baking powder
  • 4 eggs
  • 3/4 cup 2% milk
  • 1 cup sour cream
  • 4 oz extra sharp cheddar cheese grated
  • salt and pepper


  • Put flour, baking powder in food processor and pulse a few times to blend.
  • Add 1/2 of corn, 2 cups, and eggs, sour cream and milk. Pulse to blend, you want the mixture to smooth out a little but still be lumpy.
  • Pour mixture into a cooking oil sprayed 8″ x 8″ baking dish.
  • Add chopped onions, red pepper and green chilies and stir to mix. Add remaining corn and season with salt and pepper. Add grated cheese and stir to distribute.
  • Casserole can be refrigerated at this point until baking.
  • Bake at 350 for 45 minutes or until starting to brown and is set in the middle.
  • Let sit for 5 minutes before cutting into squares. Serves 6-8
Keyword asparagus, spinach and corn casserole, corn pudding, corn souffle, easy vegetable casserole
corn casserole

If you can let it sit for 5 minutes, it will be easy to serve in squares

corn souffle 2

This is a great side dish for BBQ, grilled chicken or pork, just about anything…

We had this with Tacos and it was a super simple week night meal


There aren’t really any Juicy Details today, but here are a few other corn dishes you might want to check out

Zucchini Melange

zucchini melange

Smokey Roasted Tomato and Corn Bake

tomato & corn summer quiche


I will be joining the fabulous parties and blogs on my side bar and:

Memories by the Mile

6 Responses to “Recipe Box, Corn Souffle”
  1. Mary says:

    Looks tasty Jenna and I love the ease of mixing right in the baking dish!

  2. Miz Helen says:

    Hi Jenna,
    I love what you did with the recipe, your Corn Souffle is just awesome. I really appreciate the link back to the original recipe, you did a great job with it! I just printed the recipe so I can make it, can’t wait. Have a great day and thanks so much for sharing!
    Miz Helen

  3. Ellen says:

    Looks tasty — and very similar to something I have made for too many years to count!

  4. Lynn says:

    I made that too! It was very good and you know I used the ‘peno:@)

  5. Oh yum! You caught me hungry. Thanx for the recipe. Jo

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