New Orleans Corn Pudding Souffle

Total Time
1hr 10mins
Prep 20 mins
Cook 50 mins

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 Nutrition

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).

Reviews

(5)
Most Helpful

This was a huge hit at Thanksgiving. I second the commenter who said it seems like a weird combo but tastes great.

Alanna Dean November 30, 2009

Oh, this turned out lovely & I doubled the recipe! Folks were jostling to get more after the first round the table! I did leave off the topping 'cause we had praline topped sweet potaotes on the table as well but will definately make again - next time with the topping! Thankyou, Janet s., for a great alternative to our "traditional" spoonbread made with cornmeal!

Buster's friend November 28, 2007

This is very very good. Yes the cinnamon sugar topping is unusual, but it works! Thanks for posting janet s.

Recipe Reader October 18, 2007

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