CYD Thanksgiving Feast and....Corn Souffle

I had the pleasure of taking a dish to the CYD Thanksgiving Feast last night.

I went with my sweet friend "E" and got to meet a whole host of cool people.

Including the kids that make up CYD!  I have made a promise to myself to become involved with this wonderful organization consisting of at risk kids in Atlanta.  I hope they will have me!

In the meantime, I snapped a few shots!

Here are some of the volunteers.  The chick in the white shirt is Tracy Sharp aka, an amazing artist who I am SO excited I finally got to meet!!!

you wouldn't believe how polite these kids are.  And they are so thankful for those that are helping them!

is he not the cutest ever???

and finally Martha Hensen and moi (in my trusty grey Target sweater)

in front of one of their projects!

and...

this is what I found when I got home!

Have a fabulous day y'all!  I'm heading back to the lake to start preparing for the feast!

Oh I almost forgot.  Some folks asked me for my Corn Souffle recipe last night, so here goes!

Straight from the Blue Ridge Grill

and....oh so yummy

Corn Souffle

Serves 6

4 cups frozen corn kernels

1 1/2 quarts heavy cream

6 eggs

3/4 cup sugar

1 tbsp salt

3/4 tbsp baking powder

1 cup all-purpose flour

2 tbsp melted butter

Beat eggs and sugar together for 3 minutes on med. speed

Add flour, salt, baking powder and beat for an additional 3 minutes

Add heavy cream and mix until incorporated

Add corn and melted butter and stir to incorporate

Spray shallow pan with no-stick cooking spray

Pour mixture into pan leaving 1/2 inch from top of pan

Bake at 350 degrees for about an hour.

(the recipe says 40 - 45 min. but trust me it takes an hour at least) but you may want to keep an eye on it.

Eat up!!!! ya know?  now that I think about it, I think I forgot to add the butter! oh well. it was still yummy!