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Southern Corn Souffle

Southern_Corn_Casserole

Southern Corn Souffle

 

Southern_Corn_Casserole

A family favorite for pretty much all holiday occasions, this Southern Corn Souffle is made casserole-style. Perfect for serving family-style with all types of main dishes. From turkey to pork, beef, and even white fish or salmon, this baked corn dish has a balance of sweet and savory.

This Southern Corn Souffle has another name as well. Venetian Corn! One of my mother’s dearest friends, Melinda Williams, shared this recipe with us a long, long time ago. You can read more about that in my cookbook, Cooking With Susan, Southern Family Favorites. If you already have the cookbook, then you have the “base” recipe. The recipe here is a slight variation. Less sugar, more flour, and fresh basil makes a nice addition.

Recipe Suggestions:

  • Add in 1/3 cup of plain goat cheese
  • Freshly diced red and orange bell peppers would be nice. 1/4 cup will suffice.
  • Chopped fresh asparagus tips; 1/4 cup is perfect
  • When not serving for the holidays, add to the menu with GRILLED SALMON or BBQ 

 

Southern_Corn_Souffle

 

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Recipe

Southern Corn Souffle
Side Dish or Salad
A casserole-style dish made with canned cream corn, evaporated milk, eggs, butter and baked for about 45 minutes

Ingredients

4 tablespoons unsalted butter, melted
1/4 cup self rising flour
1 tablespoon sugar
1 teaspoon sea salt
4 eggs, beaten
1 cup evaporated milk
2 cans creamed corn
1/4 cup finely chopped fresh basil leaves

Instructions

Preheat oven to 325*.
Lightly coat sides and bottom of an 8x8 inch or 9x9 inch casserole dish with butter.
In a large mixing bowl, whisk together butter, flour, sugar, and salt.
Whisk in eggs and evaporated milk.
Whisk in corn and basil.
Pour into prepared casserole dish and bake for 45 minutes or until center comes out clean.
NOTE: The 9x9 inch casserole dish will cook faster than the 8x8 inch.

Serves

8

Preparation Time (hrs/min)

, 18

Cooking Time (hrs/min)

, 45

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