Creamy Corn Pudding Soufflé

serves 6


1 Tablespoon unsalted butter, softened

1 1/2 cups fresh corn kernels, about 3 ears

2 scallions, minced

1 small red pepper, seeded and cut into 1/4-inch dice

1 Tablespoon all-purpose flour

1 Tablespoon cornmeal

2 Tablespoons sugar

1 Tablespoon chopped fresh chives

1 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon cayenne pepper (optional)

5 extra large eggs, beaten

1 cup half-and-half

4 ounces aged white cheddar cheese


Preheat the oven to 350° F. Coat a deep-sided casserole or two-quart souffle 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!


Source: Adapted from The Chicago Tribune Magazine, May