New Orleans Corn Pudding Souffle Recipes

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.

Steps:

• Preheat oven to 350° and lightly grease a 9x13-inch baking dish. In a mixing bowl, sift together sugar, flour, baking powder and salt; set aside. In a separate bowl, beat eggs; stir in cream and butter until smooth. Carefully add dry ingredients to egg mixture. Fold in corn. Pour into baking dish and sprinkle with paprika, if desired. Bake for 45 minutes or until golden brown and set.