Best Thanksgiving Side Dish, Ever!

Whether roast turkey will be the star of your Thanksgiving feast or tofurkey with caramelized onions and cherry relish, outstanding side dishes are essential. They can take your holiday meal from ordinary to memorable! I post this recipe every year. It's a great side dish; one of those tried and true old-time family favorites that everyone loves. I got it from my Aunt Marie. She was a tiny lady, barely five feet tall, and a marvelous cook. I treasure the recipes she shared with me.

CORN PUDDING SOUFFLE

The Ingredients.

1 can cream style corn

1 can whole kernel corn, plus liquid

2 eggs, slightly beaten

1 stick butter, melted

salt and pepper

1 pkg. Jiffy Corn Muffin mix

The Directions. 

Combine and pour into an 8” buttered souffle pan. Sprinkle top with paprika and dried parsley flakes. Bake at 325 degrees for 1+ hour. Test center with a toothpick to make sure it's done.

By the time I remembered to take a picture, the corn souffle was almost gone. But you get the idea!

Hooray for Corn Pudding Souffle . . . and Meatless Monday!

Whether roast turkey will be the star of your Thanksgiving feast or tofurkey with caramelized onions and cherry relish, outstanding side dishes are essential. They can take your meal from ordinary to memorable! And even though I'm not making this recipe until Thursday, I thought it was still appropriate to put up for my Meatless Monday contribution. It's a great side dish; one of those tried and true old time favorite family recipes. I got it from my Aunt Marie many years ago. She was a teeny little lady, barely five feet tall, who really knew her way around a kitchen. Her parents were in the restaurant business, so I guess cooking was in her blood. I make this wonderful corny dish every year as my offering for Thanksgiving dinner at my brother and sister-in-law's house. It's easy and every one loves it! And yes, I realize the recipe calls for one whole stick of butter, but I don't make this kind of food every day. I think it's okay to treat yourself once in a while, and this dish is definitely worth it!
CORN PUDDING SOUFFLE
1 - #2 can cream style corn
1 #2 can whole kernel corn and liquid
2 eggs, slightly beaten
1 stick butter, melted
salt and pepper
1 pkg. Jiffy Corn Muffin mix
Combine and pour into an 8” buttered souffle pan. Bake at 325 degrees for 1+ hour.

Let the fun begin!

It's December 1, Dear Readers! Thanksgiving and Black Friday are just memories. I'm ready to begin posting something each and every day of the month of December for the NaBloPoMo (or National Blog Posting Month) challenge.

For my very first December post here on Aunt Shoe, I thought I'd share a fantastic side dish recipe I got from my Aunt Maria. Aunt Maria is gone now, but I have lots of great memories of her. She was a tiny woman, barely 5 feet tall, with coal black hair. And she was a fabulous cook. I got this recipe from her a few years before she died. I've made it every year since then for Thanksgiving or Christmas. It's incredibly simple and amazingly delicious. So, without further ado, my Aunt Maria's recipe for Corn Pudding Souffle. Oh, and by the way, I forgot to photograph it until after everyone had already passed through the buffet line at my brother and sister-in-law's on Thanksgiving. As you can see, it was very popular!
CORN PUDDING SOUFFLE
1 - #2 can cream style corn
1 - #2 can whole kernel corn plus liquid
2 eggs, slightly beaten
1 stick butter, melted
salt and pepper
1 pkg. Jiffy Corn Muffin mix
Combine and pour into an 8” buttered souffle pan. Sprinkle top with paprika and parsley flakes. Bake at 325 degrees for 1+ hour.

NOTE: Some favorite older recipes may call for can sizes such as a Number 2 or a Number 303 can. A #2 can is approximately 20 ounces or 2 1/2 cups. I use a standard size for the canned corns, approximately 15.25 ounces, and it works just fine.