Nana’s Corn Souffle

Corn “Scuffle”

For every major holiday I can think of or Sunday supper made during my childhood, this recipe was on the table.  I’ll always associate it with my Nana, Marilyn, but the recipe itself goes back generations to her grandma Etna.  Great Grandma Etna would make corn souffle for suppers, but could never quite get the word “souffle” down, hence our family calling this recipe “Corn Scuffle”.  It’s a nomenclature I didn’t realize was odd until I’d grown and left the house, realizing no one else had ever heard the term corn scuffle, nor eaten anything similar.

While I didn’t create this recipe, I hope to continue passing it down for generations to come. It has so many roots in the small-town life I and the rest of my family lived, plus it tastes damn delicious.  I often get very sentimental about my family recipes and can’t help but to think what the generations before would think knowing we’re still making some of their dishes.  Would they be surprised about what stuck around through the generations?  Would they be proud of what they started?  Or would they be too humble to acknowledge the legacy they left and shrug it off as nothing?  Regardless of what they may have thought, it feels like an honor to continue making these classic dishes and to take it a step further and immortalize it on the internet, maybe starting a tradition of making this dish in a new family.

The Recipe Details

Once you take a read through the instructions, you’ll understand how this has become a mainstay.  The construction of this dish is so simple, but includes every ingredient to make a perfect dish – butter, sugar, flour, milk, eggs, salt… What more could you want? The Iowan in me has a real sweet spot for corn too.  It’s nature’s golden candy.

This dish is just a tad sweet, mostly from the corn and fluffy from the eggs and flour.  It pairs perfectly with ham or turkey, and tastes great when it “accidently” gets mixed with a little bit of gravy.

I truly hope you love making this dish as much as I do.  If you do make it, please share your photos and let me know how it went!

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Easter

5 from 1 vote

Nana’s Corn Souffle

Author: Laura Wilkins Cooking Method: Baked Cuisine: American Courses: Side Dishes

Difficulty: Beginner Prep Time 5 mins Cook Time 45 mins Rest Time 5 mins Total Time 55 mins

Cooking Temp: 350  °F Servings: 8

Best Season: Suitable throughout the year

Dietary:

G Gluten Free N Nut Free V Vegetarian

Description

A family favorite recipe from my childhood that deserves a mainstay on any dinner table.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 cup corn, cooked (either freshly cooked or from the can)
• 2 eggs, room temperature
• 2 tbsp sugar
• 1 tbsp all-purpose flour
• 1 tbsp unsalted butter, melted
• 1 tsp salt
• 1 cup whole milk

Instructions

1. Preheat your oven to 350° F.

2. Add the corn to an 8x8 baking dish.

3. In a separate bowl, beat the eggs, sugar, and flour until evenly combined and few clumps of flour remain.

4. In a second bowl, mix the melted butter, salt, and milk.  Add the egg mixture to the milk mixture, stirring to combine.

5. Pour the liquids over the corn, stirring until the corn is evenly distributed across the baking dish.

6. Bake for 45 minutes, until the souffle is set.

7. Serve warm on the side of your favorite dinner!