New Orleans Corn Pudding Souffle |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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a creamy buttery corn pudding with a brulee topping. This pudding may be made ahead without the topping, chilled, and reheated - and then the topping prepared just before serving! Ingredients:
24 ounces frozen corn |
6 tablespoons unsalted butter |
2 tablespoons sugar |
2 tablespoons all-purpose flour |
1/2 cup heavy cream |
4 large eggs, beaten |
1 1/2 teaspoons baking powder |
1 teaspoon salt |
4 tablespoons unsalted butter, melted |
4 tablespoons light brown sugar |
1 teaspoon ground cinnamon |
Directions:
1. Heat butter and sugar together in a saucepan until butter is melted.
2. Add flour and stir until combined.
3. Remove pan from heat.
4. Gradually stir in the cream, then add eggs, baking powder and salt.
5. Mix well.
6. Stir in corn and pour into a greased 2 quart baking dish.
7. Bake at 350 for 45 minutes. The mixture should slightly wobble in the center.
8. For the topping: Combine melted butter, brown sugar, and cinnamon
9. Spread over baked souffle and broil for 5 (the topping will harden after it's removed from the oven).
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