Corn Pudding Souffle

Course Side Dish

Cuisine American, Southern

Keyword corn-pudding-souffle, southern-corn-pudding-recipe

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 281kcal

Author Melissa Sperka

24 oz frozen super sweet corn thawed and drained (Or 2 [16] oz cans sweet corn, well drained)
1/2 cup butter plus 1 Tbsp softened for the baking dish
1 Tbsp all-purpose flour
1/2 cup granulated sugar
2 large eggs beaten
1 5 oz can evaporated milk
1 1/2 tsp baking powder
1/4 tsp salt
1/16 tsp ground nutmeg plus additional for top

Preheat the oven to 350°F. Brush a 9x9-inch baking dish with 1 tablespoon softened butter or spray with nonstick cooking spray.
Drain the corn well in a colander and place into a large bowl. (The corn needs to be very well drained to prevent the custard from separating.)
In a small saucepan over medium-high heat, melt 1/2 cup of butter. Add one tablespoon of all-purpose flour and 1/2 cup of sugar to the melted butter.
Stir to combine and continue to cook over medium heat until the sugar is completely dissolved and the flour is incorporated. Remove from the heat.
Add a small amount of the warm butter-sugar mixture to the beaten eggs, stirring to temper. Whisk the eggs back into the remaining butter mixture in the saucepan along with the evaporated milk, baking powder, salt and nutmeg. The baking powder will cause the mixture to foam slightly.
Pour the egg custard over the corn. Mix well.
Pour the corn mixture into the prepared baking dish. Dust the top lightly with additional nutmeg.
Bake for 40-45 minutes or until golden and the center is set when gently shaken.
Serve immediately.

This recipe can be easily doubled and tripled, if you're serving a crowd.