Ingredients for Corn Pudding Souffle
- 1/4 cup unsalted butter, melted, plus more for greasing
- 1 cup fine cornmeal
- 3/4 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup heavy cream
- 2 large eggs
- 2 cups fresh corn kernels
- 1 1/2 cups creamed corn
- Caramelized plum tomatoes
- Bacon fat
- Crispy bacon crumbles
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How to Make Corn Pudding Souffle
- Preheat oven to 350°F (175°C).
- Generously butter a 9-inch cast iron skillet or a 7x11-inch baking dish.
- In a large bowl, whisk together 1 cup fine cornmeal, ¾ cup granulated sugar, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a blender or food processor, combine 1 cup buttermilk, ½ cup heavy cream, 2 large eggs, and ¼ cup melted unsalted butter. Blend until completely smooth.
- Add 1 ½ cups creamed corn (or 2 cups fresh corn kernels) to the blender and pulse a few times to combine.
- Gently whisk the wet ingredients into the dry ingredients until just combined. Do not overmix.
- Pour batter into the prepared skillet or baking dish.
- Bake for 35-40 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let cool on a wire rack for at least 15 minutes before slicing and serving.
- Optional: Serve warm or at room temperature, topped with caramelized plum tomatoes (sautéed in bacon fat) and crispy bacon crumbles.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
25g
Fat
48g
Carbs
8g
