Get access to everything we publish when you sign up for Outside+ Join today!.
Vegetarian Times asked four of our favorite plant-based chefs, cookbook authors, and general food geniuses to share the recipes they would serve for a Thanksgiving or holiday meal – and to offer some thoughts about food, cooking, and traditions. This recipe for vegetarian corn souffle comes from Salima Saunders, with a little help from her mother-in-law.
With two pescatarians, one vegetarian, and one omnivore in my family, Thanksgiving was not a traditional eating holiday for my family and I growing up. We ended up going to our favorite Chinese restaurant or just making sure we spent the evening together discussing what we felt grateful for that day. After dating for a bit, my now husband invited me over to his house for my first ever “real” Thanksgiving dinner. I was so excited about the spread of veggies, breads, and desserts (everything but the turkey). But what really stole my heart and taste buds was the corn souffle, a delicious dish that tastes like a creamy pudding. My mother-in-law was gracious enough to share the recipe with me, I hope you make it this year. – Salima Saunders
Salima Saunders’s Mother-in-Law’s Corn Souffle
- Preheat the oven to 350 degrees. Grease and flour a rectangular pan.
- Melt the stick of butter. Mix in the milk, nutmeg, and sugar.
- Drain the corn if using cans, cut the corn off the cob if using cobs.
- Fold the corn into the melted butter and milk. Stir the ingredients. Pour into your baking dish.
- Cook in a heated 350 degree oven for 50-55 mins.
- At that time, melt butter and brown sugar to pour on top of the souffle. Cook for 5 more minutes, till the top is golden brown.