Corn Soufflé

It’s that time again; we can put the costumes belonging to our little monsters and goblins away in the closet and begin the time honored tradition of giving thanks. Although family is always the first priority during the holidays to me Thanksgiving is about anyone who needs the camaraderie and sprit of this day of thanks.

When we look back at our predecessors we always see the thanksgiving table including many times a whole community that has come together to give thanks for the successful harvest, a simple but critical event in their lives.

Today there are so many around us who may not have the same opportunities that some others may have. I can attest to the fact that over the years when able to provide just such an experience for someone who otherwise may be alone or even worse it gives real meaning and is the gift that Thanksgiving gives us all. The next couple of weeks we will share some of our favorite family dishes and what not to do with your Turkey.

1 2 inch deep  ½ size hotel pan

1 dozen eggs
1 qt heavy cream
Frozen corn kernels
1 cup of sugar

Place corn in pan filling the pan up to 2/3 of the way.  In a mixing bowl combine the eggs, cream and sugar whisk until pale yellow and smooth.  Pour mixture over the corn and stir it into the corn as even as possible.  Bake uncovered in a 275* oven for approx 2 hours until custard jiggles like jello and has a nice golden brown appearance on top.

This may be made up to two days ahead of time and warmed slowly in a 200 degree oven.