Corn Pudding Souffle

• 3 tablespoons butter, melted, plus more for skillet
• 1/2 cup cornmeal (white or yellow)
• 1 -2 teaspoon sugar (depending on sweetness of corn)
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/2 cups buttermilk
• 1/2 cup heavy cream
• 4 large eggs
• 3 cups fresh white corn kernels (from 4 to 6 ears)

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)