Not your Grandmothers Thanksgiving

 I am going to my In laws for Thanksgiving and it is a potluck style Thanksgiving which got me thinking about tried and true recipes and some easy ways to re tool them.
Corn bread is a great traditional side but in terms of show stopping dish it is a little lack luster. Keeping nearly identical ingredients you can have a Corn Souffle..sounds glamorous right? The recipe could not be simpler

Ingredients

• 2 (15.25 ounce) cans whole kernel corn
• 2 (15 ounce) cans creamed corn
• 4 tablespoons white sugar
• 4 tablespoons all-purpose flour
• 4 tablespoons milk
• 4 eggs

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the corn, creamed corn, sugar, flour, milk and eggs. Mix well. Pour the mixture into a souffle dish.
3. Bake at 350 degrees F (175 degrees C) for 1 to 1 1/2 hours.