Corn Pudding Souffle Recipe

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Ingredients:

Serving

3 tbsp butter, melted, plus more for skillet
1/2 cup cornmeal (white or yellow )
1 -2 tsp sugar (depending on sweetness of corn)
1 tsp baking soda
1/2 tsp 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 )

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	212.16 Kcal (888 kJ)
Calories from fat	107.01 Kcal
		% Daily Value*
Total Fat	11.89g	18%
Cholesterol	119.78mg	40%
Sodium	381.52mg	16%
Potassium	255.25mg	5%
Total Carbs	22.11g	7%
Sugars	2.83g	11%
Dietary Fiber	1.77g	7%
Protein	7.3g	15%
Vitamin C	3.8mg	6%
Vitamin A	0.1mg	2%
Iron	0.7mg	4%
Calcium	75.9mg	8%

Amount Per 100 g
Calories	137.22 Kcal (575 kJ)
Calories from fat	69.21 Kcal
		% Daily Value*
Total Fat	7.69g	18%
Cholesterol	77.47mg	40%
Sodium	246.76mg	16%
Potassium	165.09mg	5%
Total Carbs	14.3g	7%
Sugars	1.83g	11%
Dietary Fiber	1.15g	7%
Protein	4.72g	15%
Vitamin C	2.4mg	6%
Iron	0.5mg	4%
Calcium	49.1mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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