Recipes & Food Styling

A traditional holiday dinner treat with a little kick of heat

I grew up with sweet corn casserole on the table at Christmas. My mom called it corn custard.

I made it this year for the first time in forever.

I tried mixing the custard mixture with a wire whisk at first, and ended up getting out the blender to be sure to get the butter blended in well.

I added a bit of dried pepper flakes for some heat and a dash of sugar made it even more sweet!

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Sweet Corn Soufflé

½ cup plus 1 tablespoon butter (1 stick), divided

¼ cup all-purpose flour

2 large eggs, beaten

1 cup whole milk

2 tablespoons granulated sugar

1 pinch red pepper flakes, divided

1 15.25-ounce can whole kernel sweet corn, drained

1 14.75-ounce can cream-style sweet corn

¼ teaspoon pink Himalayan sea salt

¼ teaspoon freshly ground multi-color peppercorns

1 cup finely crushed soda crackers

Yield: 12 servings

Preheat the oven to 350℉.

In a sauce pan over low heat, melt the 1/2 cup of butter, very slowly, just until melted. Remove the butter from the heat and set aside to cool.

Use a whisk to incorporate the flour into the butter. Whisk in the sugar, eggs, milk, and half of the red pepper flakes. Add the corn, pepper, and salt, and stir well to combine thoroughly.

Use the remaining butter to butter a 9-inch-round pie pan. Pour the corn mixture into the pie pan. Sprinkle the remaining red pepper flakes on top.

Bake in the oven for 1 hour.

Pull the corn casserole from the stove, and sprinkle the crushed crackers around the top. Place back into the oven, and continue to bake until the edges are browned and start to pull away from the side of the pie plate, about 20-25 minutes longer. Remove from the oven, and serve.