New Orleans Corn Pudding Souffle

READY IN: 1hr 10mins
Recipe by JanetSmith154

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!

Top Review by Alanna Dean

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

Ingredients Nutrition


  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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