New Orleans Corn Pudding Souffle

JanetSmith154's Note:

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!

• Total Time: 1 hrs 10 mins
• Prep Time: 20 mins
• Cook Time: 50 mins

Ingredients:

Servings: 8

• 24 ounces frozen corn
• 6 tablespoons unsalted butter
• 2 tablespoons sugar
• 2 tablespoons all-purpose flour
• ½ cup heavy cream
• 4 large eggs , beaten
• 1 ½ teaspoons baking powder
• 1 teaspoon salt
• 4 tablespoons unsalted butter , melted
• 4 tablespoons light brown sugar
• 1 teaspoon ground cinnamon

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

[Alanna Dean]

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

[Buster's friend]

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!

[Recipe Reader]

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