Corn Pudding Souffle

1. 1

   Preheat the oven to 350u00b0.

2. 2

   Butter a 9-inch iron skillet or a 7-by-11-inch baking dish.

3. 3

   Whisk together the cornmeal, sugar, baking soda, and salt in a large bowl.

4. 4

   Pulse the buttermilk, cream, eggs, and melted butter in a blender or food processor until smooth.

5. 5

   Add the corn and pulse a few more times (the mixture should be lumpy with visible kernels).

6. 6

   Whisk the buttermilk mixture into cornmeal mixture.

7. 7

   Pour into a prepared skillet or baking dish.

8. 8

   Bake 35 to 40 minutes, until the edges are golden brown and the center remains slightly jiggly.

9. 9

   Transfer to a rack to cool.

10. 10

    Serve warm or room temperature.

No additional tips available.