Corn Pudding Souffle

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 1 preheat the oven to 350°.
• 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.