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."
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Ready In:




  • 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.

Questions & Replies

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  1. I'm a real fan of corn pudding & always enjoy making a new version! This one is no exception & the recipe makes A GREAT TASTING FROM-SCRATCH CORN DISH! The only changes I made here were to use frozen corn (thawed) & to bake the souffle in an 8-inch square baking dish for about 43 minutes! [Tagged, made & reviewed for one of my adoptees in the current Pick-A-Chef]
  2. Light, fluffy, easy & delicious! A great way to use up leftover corn-on-the-cob! This will become part of my regular menu!


<p>I love to cook for myself, my neighbors and family--even my dogs and cats. I like quick recipes for weekdays, and save the more complicated things for weekends. I also love to bake, although I don't have much of a sweet tooth. I have chickens in my backyard, so I'm always looking for ways to use up all those organic blue and brown eggs. I'm always up for anything hot and spicy and I love nearly all cuisines, especially Vietnamese and Italian. Houston is known for being&nbsp;overrun with&nbsp;excellent restaurants. Lucky me!</p> <p>These days, I'm mostly eating raw vegan.&nbsp;</p>
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