Each year I feel like a food blog failure because I don’t write any Thanksgiving posts until the week of Thanksgiving, when most of you have already turned off your computers to enjoy time with family and friends. And then I don’t even take photos of our Thanksgiving feast because, by the time I’m done cooking, I just want to eat!
This year, in an effort to get myself more organized and also provide you with some actual helpful ideas BEFORE the big day arrives, I’m going to put together a number of the dishes ahead of time and stick them in the freezer. My photos still won’t be of the final product, but at least you’ll get to see what the food looks like at some stage of the preparation!
Today I threw together the corn souffle. It’s so easy and fast. And decadent. It’s one of our friends’ family’s traditions (thanks, Jen and Mike!) that we happily adopted. Warning: this recipe contains lots of butter and sour cream and cheese. Which, in my book, is less of a warning and more of a signal of good things to come. 😉
Before we get to the recipe, side note: I’m putting the food I prepare this week into whatever dish the food will be baked in, wrapping the dish in plastic wrap and then putting the dish’s lid on top. I’ll take it all out of the freezer about 24 hours before cooking time and keep it in the fridge to thaw out. I will then bake as per recipe instructions on Thanksgiving. I’ve never done this before. I’m just assuming it will work!
Ha ha! I just copied and pasted the recipe into this post and realized I put the cheese on too soon! But, it’s already wrapped and in the freezer…soooo…I’ll just take the cheese off before I bake it and keep it to the side until it’s time to actually add the cheese. So, don’t do what I did if you try to do what I do. 😉
- 2 eggs, lightly beaten
- 1 can cream corn (16 oz)
- 1 can whole corn (16 oz), drained
- 1 cup sour cream
- ? cup melted butter (I don’t know the amount, I usually do ⅓ C)
- 1 box Jiffy corn bread mix
- 4 ounce grated swiss cheese (as you can see from my photo above, I usually just buy a few slices so I don’t have leftover swiss cheese)
- Combine all ingredients except the cheese. Bake 35 mins uncovered 350F – do not overbake – should be moist.
- Top with swiss and broil until cheese is golden brown.
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Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
My mother in law makes this, but without the cheese. It’s good stuff. The cheese would probably make it even tastier.
cheese always makes things tastier, right? 🙂
I make a version of this and it’s everyone’s favorite! My recipe, which is actually from Paula Deen, so it has a ton more butter in it :), calls for cheddar cheese on top. I think I bake it for 45 then take it out, put the cheese on top, then bake again to melt the cheese.
It’s so easy and my family loves it, why do I only make it once a year?
This is almost the recipe I got from my mom; it’s called spoon corn bread and people always ask for the recipe. Everyone should try this recipe of Jane’s!
I’m going to be making this for our thanksgiving never thought about adding cheese. Might have to do that
At our house we make creamed corn which is similar to this. IT is Grandma’s tradition since Daddy was a child. Her recipe is said to have come from a restaurant called Gulliver’s. This one sounds yummy too!! We might have to try both.
Our’s is made with heavy whipping cream, milk,corn, butter and cornstarch.
Thanks for the cheese suggestion! Happy eating!
Hey Jane – I drain the can of whole corn, right? Can’t wait to try this!
yes! 🙂 I’ll go add that into the recipe…. 🙂
Just wanted to share that this recipe has become one of my Thanksgiving staples! Can’t wait for tomorrow! All the best to you and your family for a wonderful day together!
that’s so fun! best to you too, robyn! 🙂