It takes just five minutes of prep and three steps to make.
I have to admit, in my hosting-my-own-Thanksgiving fervor, I kind of forgot about corn souffle.
The pull of nostalgia brought me back to it, and Im so glad it did.
Simply Recipes / Photo by Julia Gartland / Food Styling by Kaitlin Wayne
Its 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.
It takes about five minutes to throw together and is sure to put a smile on everyones face.
Simply Recipes / Photo by Julia Gartland / Food Styling by Kaitlin Wayne
I like adding fresh herbs, specifically chives, to my corn souffle before baking.
A chiffonade of basil is also a lovely addition.
In a small mixing bowl, combine the sugar, flour, baking powder, and salt.
Simply Recipes / Photo by Julia Gartland / Food Styling by Kaitlin Wayne
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.
Refrigerate for up to 5 days.
Gently reheat in the oven or microwave until heated through.
Let it thaw in the fridge and reheat in the oven or microwave when you’re ready to eat.
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