The Easy Side Dish I Make Every Single Thanksgiving

As a food-obsessed kid, Thanksgiving was my favorite holiday by far. I always spent the day with my dad and stepmom, Ginger, and I loved all the new-to-me recipes that my stepmom brought to the table—things like a blueberry surprise (a combination of grape Jell-O, blueberry pie filling, and cream cheese frosting) and her family’s sweet corn soufflé.

I have to admit, in my hosting-my-own-Thanksgiving fervor, I kind of forgot about corn soufflé. The pull of nostalgia brought me back to it, and I’m so glad it did. It’s the perfect side dish for holidays or any chilly evening when you want something cozy.

In her recipe, Ginger used canned creamed corn, eggs, skim milk, sugar, and butter. For my updated version, I’m using frozen corn kernels and adding creaminess with half and half and a little flour for a slightly dense, pudding-y (but not bready!) texture. It takes about five minutes to throw together and is sure to put a smile on everyone’s face.

Corn Soufflé, Corn Casserole, and Corn Pudding

There is a fine line between the categories of corn-based casseroles. It’s really more of a corn side dish spectrum, with corn pudding falling closer to the loose-and-creamy end, corn casserole on the firmer cornbread-esque side of things, and corn soufflé somewhere in the middle.

Many corn casserole and corn soufflé recipes call for using cornbread mix or cornmeal to get closer to a cornbread consistency. The term “corn soufflé” is sometimes used interchangeably with corn casserole, but for me, corn soufflé includes more eggs (there are six in this recipe), which yields a puffier, more soufflé-like texture. 

Tweaking This Recipe

There are some deviations that still result in a delicious final product: 

• Instead of sugar, you can substitute Splenda at a 1:1 ratio. 
• Swap all-purpose flour for cornmeal for a more corn-forward version.
• Use heavy cream in the place of half and half. The final product might be richer and creamier, which is never a bad thing.
• While frozen bags of corn are my go-to, you could also use canned corn or even fresh corn if you prefer it. Either way, the procedure is exactly the same. 
• This is also super cute in individual ramekins—everyone in my family loves the golden brown, sugary crust, and baking in smaller dishes means everyone gets more of the best bites.

Optional Corn Soufflé Additions

Corn is one of those vegetables that goes well with a variety of ingredients, which makes this a super versatile dish. I like adding fresh herbs, specifically chives, to my corn soufflé before baking. A chiffonade of basil is also a lovely addition.

To bring in a little more depth of flavor, you could also add crumbled cooked bacon, shredded cheddar cheese, or an allium, like shallots or scallions.

Preheat oven to 350°F.

Coat a 9x13-inch casserole dish with cooking spray.

Make the batter:

In a small mixing bowl, combine the sugar, flour, baking powder, and salt.

In a larger mixing bowl, combine the eggs, half and half, and melted butter. Whisk to completely combine. Add the corn and dry ingredients, and stir until just combined.

Bake:

Pour the batter into the prepared casserole dish and bake until golden brown on top with a slightly jiggly center, 45 minutes to 1 hour.

To store leftovers, allow the corn soufflé to cool and either transfer it to an airtight container or wrap it in plastic. Refrigerate for up to 5 days. Gently reheat in the oven or microwave until heated through.

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