Corn Souffle

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Thanksgiving is rife with tradition. Everyone has his own “must-have” dish. Obviously, most families serve turkey and mashed potatoes. But, when it comes to the fixin’s, that’s where we see family traditions and uniqueness emerge. And while it’s hard to see the vegetables for the carbs, these are an important element, adding texture and variety to the menu.

For my family growing up, corn was one of our token vegetables on the Thanksgiving Menu. My dad grew up on a farm in Minnesota. When I was young, he planted the entire backyard with rows and rows of corn. Corn is one of his very favorite foods.

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Corn Souffle
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Source: Bon Appétit, November 2001
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 244 kcal
Ingredients
  • 5 cups frozen corn thawed
  • 4 Tablespoons butter
  • 1 Tablespoon flour
  • 1/2 teaspoon salt
  • pinch of pepper
  • 1 3/4 cups whole milk
  • 2 large eggs
  • 1 cup coarsely crushed Ritz crackers
  • 1/2 cup onion
Instructions
  1. Grease a 8-inch square baking dish with nonstick cooking spray. Preheat the oven to 350 degrees.

  2. In a saucepan over medium heat, melt 1 tablespoon of the butter. Whisk in the flour, salt and pepper; stir 2 minutes (do not brown). Gradually mix in ¾ cup milk. Bring to a boil, stirring constantly.

  3. Stir in 2 cups of the corn. Remove from heat; cool.

  4. In a large bowl, whisk the eggs and remaining 1 cup milk in large bowl to blend. Mix in 2/3 cup crushed crackers, then corn mixture, then the remaining 3 cups corn as well as the onion. Transfer this mixture to the prepared dish.

  5. In a skillet, melt the remaining 3 tablespoons butter. Remove from heat. Add the remaining 1/3 cup crushed crackers to the pan and stir to coat. Sprinkle this crumb mixture atop the corn mixture.

  6. Bake until knife inserted into center comes out clean, about 40 minutes. Serve immediately.

Recipe Notes

The dish can be assembled up to a day in advance. Store the corn mixture and the topping separately. Top right before baking.

Leftovers are good for up to 4 days, refrigerated in a covered dish. Reheat to serve.

Nutrition Facts
Corn Souffle
Amount Per Serving
Calories 244 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Cholesterol 61mg20%
Sodium 306mg13%
Potassium 412mg12%
Carbohydrates 33g11%
Fiber 3g13%
Sugar 4g4%
Protein 7g14%
Vitamin A 321IU6%
Vitamin C 8mg10%
Calcium 86mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

How about you? What’s a favorite vegetable dish that is sure to be on your Thanksgiving table?

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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Comments

  1. JessieLeigh says

    I do a full head of par-boiled cauliflower braised with butter and sprinkled with black pepper and parmesan. Under the broiler for a few minutes, it gets a delicious cheesy, peppery crust.

    We have nothing against corn and carrots in our family, but we truly love broccoli, cauliflower, peppers, etc… and hubby’s fave is cauliflower. So there you go. 🙂

  2. Honey says

    Just tried Paula Deene’s squash casserole. It was delicious. Someone had given me lots of squash, so I had enough to make one that night for dinner and another for the freezer. It was good, and even better when I ate it as leftovers the next day. I just googled “squash casserole” and when I saw Paula’s, I knew I had to try hers.

  3. Shari says

    We make a sweet potato yummy that has butter, brown sugar, pecans, butter, and brown sugar.

    It is actually really really good, but at some point I think it transfers from the vegetable category to the dessert category. They won’t let us come to thanksgiving dinner at Great PaPa’s house without it.

    By the way, I’m sure you DO prefer Trader Joe’s corn. Rub it in. But seriously, your Bon Appetit recipe sounds really good. I am going to try it this year. Thanks for sharing!

  4. Sally says

    My favorite is green bean casserole. My first Thanksgiving with my husbands family they didn’t have any so when we went to my moms house I ate way too much of it there. I have taken it with me to his parents ever since, because it’s not the same without it. They all love it now too.

  5. Mimi says

    peel a bunch of sweet potatoes, slice in round slices, place in iron fry pan, sprinkle with brown sugar, pour lots of melted butter and put in the oven for 45 mins. Golden around the edges, and sooooooooooo wonderful

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