Corn Pudding Souffle

Good hot or cold! This corn casserole side dish is a cross between corn bread and pudding. It's moist and sweet and similar in texture to a spoon bread. I prefer this to traditional corn pudding as it is a bit firmer so you can slice it and it holds up well for a buffet supper. Another favorite way to enjoy it is to caramelize whole seeded plum tomatoes in a little bacon fat and serve those on top of a wedge of the corn pudding bread with a little bacon on the side.

• Ready In: 55 mins
• Serves: 6-8

Ingredients

• 3  tablespoons butter, melted, plus more for skillet
• 1⁄2 cup cornmeal (white or yellow)
• 1 -2  teaspoon sugar (depending on sweetness of corn)
• 1  teaspoon baking soda
• 1⁄2 teaspoon kosher salt
• 1 1⁄2 cups buttermilk
• 1⁄2 cup heavy cream
• 4  large eggs
• 3  cups  fresh white corn kernels (from 4 to 6 ears)

Directions

1. Preheat the oven to 350°.
2. Butter a 9-inch iron skillet or a 7-by-11-inch baking dish.
3. Whisk together the cornmeal, sugar, baking soda, and salt in a large bowl.
4. Pulse the buttermilk, cream, eggs, and melted butter in a blender or food processor until smooth.
5. Add the corn and pulse a few more times (the mixture should be lumpy with visible kernels).
6. Whisk the buttermilk mixture into cornmeal mixture.
7. Pour into a prepared skillet or baking dish.
8. Bake 35 to 40 minutes, until the edges are golden brown and the center remains slightly jiggly.
9. Transfer to a rack to cool.
10. Serve warm or room temperature.