Famous Corn Pudding Recipe (Corn Soufflé)
User Reviews
5
Famous Corn Pudding Recipe (Corn Soufflé)
Description
The recipe creates a corn pudding by mixing dry ingredients including flour, sugar, baking powder, salt, and warm spices such as cumin, coriander, and red pepper flakes with wet ingredients like eggs, melted butter, heavy cream, and canned creamed corn. Fresh poblano peppers and additional corn kernels add texture and flavor complexity.
Baked in a greased pan at moderate heat, the batter sets into a light but moist soufflé-like consistency. The top develops a subtle golden crust, while the interior stays tender and rich from the cream and eggs. The red pepper flakes provide a restrained warmth complementing the sweet corn.
This dish serves as a flavorful side or accompaniment to meats or vegetables. It can be enjoyed warm or cold depending on preference.
Leftovers keep well refrigerated and can also be frozen for longer storage. Adjusting baking time may be necessary for different pan sizes to ensure the pudding sets without over-browning.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 1/4 cups sugar
- 3 tablespoons baking powder + 1 teaspoon
- 2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cumin
- 1 teaspoon Coriander
- 6 egg large
- 1 tick butter melted
- 2 cups heavy cream
- 14 ounces creamed corn canned
- 2 poblano pepper seeded and diced, fresh
- 1 1/2 cups corn fresh or frozen
Instructions
- Preheat the oven to 350 degrees F. Mix all the dry ingredients together in a bowl.
- Pour the eggs, butter, cream and creamed corn in an electric mixer.
- Mix well and add the poblanos and corn. Slowly add the flour mixture and mix until just combined. It should resemble cake batter.
- Grease a large 11x15-inch rimmed baking dish. (You could use two smaller dishes.) Pour the pudding mixture into the pan and place it in the oven. Lightly tent the pan with foil.
- Bake for 1 hour, until the center is just set. (30-40 minutes for smaller pans) You may want to take the foil off the last 10-15 minutes so the top will be golden.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days to maintain freshness.
- You can freeze leftovers for up to 1 month; thaw in the refrigerator before reheating.
- Serve the corn pudding warm or cold based on your preference for texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8+ servings
Amount Per Serving
Calories 649 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 649kcal | 32% |
| Carbohydrates | 73g | 24% |
| Protein | 10g | 20% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 235mg | 78% |
| Sodium | 902mg | 38% |
| Potassium | 760mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 35g | 70% |
| Vitamin A | 1665IU | 33% |
| Vitamin C | 28.1mg | 31% |
| Calcium | 266mg | 27% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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