Years ago, when my boys were 3 and 1, I found these adorable “shelf-sitter pilgrims” at a craft fair in San Diego…and for the last 19 years they’ve had a place of honor somewhere in my dining room. They make their appearance each year the day after Halloween and there’s just something oddly comforting in unpacking them. (I know…I’m a sentimental fool.)
Being a history girl, those pilgrims remind me year after year to give thanks for the simple joys that fill our days. Granted, some years there’s more to be thankful for than others…and this year hasn’t been an easy one in our house. Even with the hardships, there is so much to be thankful for as we look around the table.
Another Thanksgiving staple in our house is the Corn Souffle. This was a recipe my small boys gobbled up at a friend’s house the same year the pilgrims came to live with us and has had a place on our holiday table every year since. It’s definitely not a low-cal veggie dish, and that’s probably why all three of my kids love it, but hey, it’s a holiday…indulge!
4 12 oz. cans of corn – drained
1 Cup butter
3/4 Cup sugar
2 Tbs flour
2/3 Cup evaporated milk (NOT condensed milk!)
4 eggs – well beaten
3 tsp baking powder
Heat butter and sugar in a saucepan until melted. Blend in flour and remove from heat. Gradually whisk in milk, add beaten eggs and baking powder. Mix well. Fold in corn. Pour into a casserole dish and bake at 350 uncovered for approximately 40 minutes – should be golden brown on the top. Let settle a few minutes before serving.
*Can be made early in the day and warmed before serving.
What’s the one dish is always on your Thanksgiving table?