White Family Corn Souffle is comes from Michael White, executive chef and partner of New York City’s Marea, Convivio, and Alto. You can also find this recipe in the MSLR Thanksgiving Hotline Cookbook.

Ingredients 

1 15.25 ounce can whole kernel corn

2 15.25 ounce cans cream style corn

2 large eggs, beaten

2/3 cup whole milk

1 teaspoon sugar

1/2 sleeve of saltine crackers, crushed (about 13 crackers)

Salt and pepper to taste

Method 

1. Preheat oven to 350 degrees.

2. Empty both cans of corn into a medium bowl. In a separate bowl, beat eggs and add milk.

3. Combine milk/egg mixture with corn. Add sugar. Add crushed crackers and season mixture with salt and pepper to taste. Mix until combined and place in a greased soufflé baking dish.

4. Bake corn soufflé custard for 30-35 minutes until set. Serve.