Happy Thanksgiving and a Corn Souffle!

I hope that you and yours have a great Thanksgiving full of warm smiles, friendly faces and a loving celebration of what it means to give thanks. This year we are celebrating with my mom and grandparents. Unfortunately my husband has to work until 6pm but we won’t start our feast without him! I got off pretty easy this year after single handedly making dinner the past two years. My mom asked me to make bread and to bring a side dish. Easy enough! I tried two bread recipes, one is a brioche and the other a yeast dough recipe. Both have an overnight rise so I was able to do that on Wednesday.

I did make up some extra things for appetizers and will probably pick up some cheeses and crackers, as well as serving the shrimp that I already purchased. I made sweet potato samosas today but haven’t decided if we’ll have those Thursday or Friday for Eid. (Oh yes, another feast on Friday! That one I am on my own but will be having it’s own post!)

For the side dish I decided on a Corn souffle. A friend from a message board shared this recipe a few years ago and every time I have made it, it has been a huge hit. It’s very simple and tasty. I found even our Moroccan friends who I was reluctant to even serve this to LOVED it! I’m going to share the recipe today and will hopefully add a picture if I can snap one before the dish is gone!

Corn Soufflé

2 cans of creamed corn
2 bags of frozen niblet corn
1/2 cup flour
1/3 cup sugar
4 eggs beaten
1 tsp. salt
1 stick of butter, melted
1 cup heavy cream

Mix together all ingredients, waiting until the end to add the frozen niblets. Bake at 350 degrees in soufflé dish or 9″x13″ glass dish for about one hour until top is golden brown.

**I have made this using canned corn, mashed up with some extra sugar and cream added and it also turned out well!