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!
- 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
- Heat butter and sugar together in a saucepan until butter is melted.
- Add flour and stir until combined.
- Remove pan from heat.
- Gradually stir in the cream, then add eggs, baking powder and salt.
- Mix well.
- Stir in corn and pour into a greased 2 quart baking dish.
- Bake at 350 for 45 minutes. The mixture should slightly "wobble" in the center.
- For the topping: Combine melted butter, brown sugar, and cinnamon
- Spread over baked souffle and broil for 5 (the topping will "harden" after it's removed from the oven).
This was a huge hit at Thanksgiving. I second the commenter who said it seems like a weird combo but tastes great.
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!
This is very very good. Yes the cinnamon sugar topping is unusual, but it works! Thanks for posting janet s.