Ingredients
-
3
-
1/2
-
1 - 2
-
1
-
1/2
-
1 1/2
-
1/2
-
4
-
3
-
-
-
-
-
-
Directions
Corn Pudding Souffle, Good hot or cold! This corn casserole side dish is a cross between corn bread and pudding It’s moist and sweet and similar in texture to a spoon bread I prefer this to traditional corn pudding as it is a bit firmer so you can slice it and it holds up well for a buffet supper Another favorite way to enjoy it is to caramelize whole seeded plum tomatoes in a little bacon fat and serve those on top of a wedge of the corn pudding bread with a little bacon on the side , Light, fluffy, easy & delicious! A great way to use up leftover corn-on-the-cob! This will become part of my regular menu!, I’m a real fan of corn pudding & always enjoy making a new version! This one is no exception & the recipe makes A GREAT TASTING FROM-SCRATCH CORN DISH! The only changes I made here were to use frozen corn (thawed) & to bake the souffle in an 8-inch square baking dish for about 43 minutes! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
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Steps
|
1
Done
|
Preheat the Oven to 350. |
|
2
Done
|
Butter a 9-Inch Iron Skillet or a 7-by-11-Inch Baking Dish. |
|
3
Done
|
Whisk Together the Cornmeal, Sugar, Baking Soda, and Salt in a Large Bowl. |
|
4
Done
|
Pulse the Buttermilk, Cream, Eggs, and Melted Butter in a Blender or Food Processor Until Smooth. |
|
5
Done
|
Add the Corn and Pulse a Few More Times (the Mixture Should Be Lumpy With Visible Kernels). |
|
6
Done
|
Whisk the Buttermilk Mixture Into Cornmeal Mixture. |
|
7
Done
|
Pour Into a Prepared Skillet or Baking Dish. |
|
8
Done
|
Bake 35 to 40 Minutes, Until the Edges Are Golden Brown and the Center Remains Slightly Jiggly. |
|
9
Done
|
Transfer to a Rack to Cool. |
|
10
Done
|
Serve Warm or Room Temperature. |
