Creamy Corn Pudding Soufflé
This easy and cheesy corn pudding is the perfect blend of sweet and savory!
Servings: 6
Ingredients
- 1 tablespoon unsalted butter softened
- 1 ½ cups fresh corn kernels about 3 ears
- 2 scallions minced
- 1 small red pepper seeded and cut into ¼-inch dice
- 1 tablespoon all-purpose flour
- 1 tablespoon cornmeal
- 2 tablespoons sugar
- 1 tablespoon chopped fresh chives
- 1 ½ teaspoons Kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon cayenne pepper optional
- 5 extra-large eggs beaten
- 1 cup half-and-half
- 4 ounces aged white cheddar cheese grated
Instructions
- Preheat the oven to 350°F. Coat a deep-sided casserole or two-quart soufflé dish with the butter; set aside. Combine the corn, scallions, red pepper, flour, cornmeal, sugar, chives, salt, pepper and cayenne in a large bowl; stir to mix.In a small bowl, whisk together eggs and half-and-half. Stir in the cheese and combine with the corn mixture. Pour into prepared pan and bake 55 to 60 minutes until edges are puffy and set. Pudding will be soft in the center. Let stand at room temperature for 15 minutes before serving. Enjoy!
Nutrition
Calories: 264kcal | Carbohydrates: 17g | Protein: 12g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 174mg | Sodium: 789mg | Potassium: 280mg | Fiber: 1g | Sugar: 9g | Vitamin A: 1357IU | Vitamin C: 29mg | Calcium: 204mg | Iron: 1mg
