Corn Pudding Souffle

  1. Preheat the oven to 350u0b0.
  2. Butter a 9-inch iron skillet or a 7-by-11-inch baking dish.
  3. Whisk together the cornmeal, sugar, baking soda, and salt in a large bowl.
  4. Pulse the buttermilk, cream, eggs, and melted butter in a blender or food processor until smooth.
  5. Add the corn and pulse a few more times (the mixture should be lumpy with visible kernels).
  6. Whisk the buttermilk mixture into cornmeal mixture.
  7. Pour into a prepared skillet or baking dish.
  8. Bake 35 to 40 minutes, until the edges are golden brown and the center remains slightly jiggly.
  9. Transfer to a rack to cool.
  10. Serve warm or room temperature.

butter, cornmeal, sugar, baking soda, kosher salt, buttermilk, heavy cream, eggs, fresh white corn kernels

Taken from www.food.com/recipe/corn-pudding-souffle-199154 (may not work)

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