New Orleans Corn Pudding Souffle Recipes

NEW ORLEANS CORN PUDDING SOUFFLE

Steps:

• Heat butter and sugar together in a saucepan until butter is melted.
• Add flour and stir until combined.
• Remove pan from heat.
• Gradually stir in the cream, then add eggs, baking powder and salt.
• Mix well.
• Stir in corn and pour into a greased 2 quart baking dish.
• Bake at 350 for 45 minutes. The mixture should slightly "wobble" in the center.
• For the topping: Combine melted butter, brown sugar, and cinnamon
• Spread over baked souffle and broil for 5 (the topping will "harden" after it's removed from the oven).

CORN PUDDING SOUFFLE

Steps:

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