Corn Soufflé Pudding
This recipe is perfect for holidays; it may be made a day in advance, covered, refrigerated, and then baked the next day. For extra spice, mince and stir in a jalapeño pepper. Add some pepitas for garnish to sprinkle on at the last minute.
Serves: 8Hands-on: 15 minutesTotal: 55 minutesDifficulty: Easy
- 3 Tbsp. corn meal
- 2 cups frozen corn kernels
- 7 Tbsp. butter
- 1⁄3 cup all-purpose flour
- 2 cups whole milk
- 1⁄2 tsp. salt
- 1⁄4 tsp. ground black pepper
- 5 large eggs, beaten
- 2 cups shredded Swiss cheese
- Preheat oven to 400°F. Pulse corn meal and frozen corn in a food processor until broken down, but still with some texture. Set aside.
- Grease a 1 1⁄2-quart casserole dish with 1 tablespoon of butter and set aside.
- Melt the remaining butter in a saucepan, add the flour, and mix it with a whisk. Cook over medium heat for 30 seconds, add the milk, and stir with a whisk. Cook while whisking for about 2 minutes over medium-high heat until the mixture thickens. Remove from heat, season with salt and pepper, and add the corn.
- Whisk in the eggs and cheese and scrape the batter into the prepared casserole dish. Bake 40 minutes and serve immediately.