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New Orleans Corn Pudding Souffle: A Taste of Southern Comfort

The first time I tasted corn pudding, it was at my grandmother’s table during a sweltering Louisiana summer. The air conditioning struggled to keep up, but the warmth of her kitchen, filled with the aroma of sweet corn and melting butter, was infinitely more comforting. That creamy, subtly sweet dish, served alongside her famous fried chicken, was pure Southern hospitality on a plate – a memory I’ve carried with me, and now share through this delightful recipe.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 8
Yield: 1 baking dish
Dietary Type: Vegetarian

Ingredients

24 ounces frozen corn
6 tablespoons unsalted butter
2 tablespoons sugar
2 tablespoons all-purpose flour
½ cup heavy cream
4 large eggs, beaten
1 ½ teaspoons baking powder
1 teaspoon salt
4 tablespoons unsalted butter, melted
4 tablespoons light brown sugar
1 teaspoon ground cinnamon

Equipment Needed

Saucepan
Whisk
2-quart baking dish
Measuring cups and spoons

Instructions

Preheat your oven to 350°F (175°C). Generously grease a 2-quart baking dish; this will prevent sticking and ensure easy serving.
In a medium saucepan over medium heat, combine 6 tablespoons of unsalted butter and the sugar. Heat, stirring occasionally, until the butter is completely melted and the sugar is dissolved. Be careful not to burn the butter; reduce the heat if necessary.
Remove the saucepan from the heat. Add the all-purpose flour to the butter mixture and stir vigorously until well combined and a smooth paste forms. This step is crucial for thickening the pudding.
Gradually stir in the heavy cream, ensuring there are no lumps. Return the saucepan to low heat and cook, stirring constantly, until the mixture is smooth and slightly thickened.
Remove the pan from the heat once more. In a separate bowl, lightly beat the eggs. Slowly drizzle the beaten eggs into the cream mixture, whisking continuously to prevent the eggs from scrambling. This is a vital step for creating a smooth and creamy texture.
Add the baking powder and salt to the mixture and stir well to combine.
Now, stir in the frozen corn. Make sure the corn is evenly distributed throughout the mixture. There is no need to thaw the corn beforehand.
Pour the corn mixture into the prepared greased 2-quart baking dish.
Bake in the preheated oven for 45 minutes. The pudding should be set around the edges but still slightly “wobble” in the center when gently shaken. This indicates it’s perfectly cooked and will have a lovely creamy texture.
While the souffle is baking, prepare the topping. In a small bowl, combine the 4 tablespoons of melted unsalted butter, light brown sugar, and ground cinnamon. Mix well until the ingredients are thoroughly combined.
Once the souffle has baked for 45 minutes and is slightly “wobbly”, remove it from the oven. Spread the topping evenly over the baked souffle.
Turn on the broiler. Broil the souffle for approximately 5 minutes, or until the topping is bubbly and golden brown. Watch it closely to prevent burning. The topping will “harden” after it’s removed from the oven.
Remove the New Orleans Corn Pudding Souffle from the oven and let it cool slightly before serving. The topping will firm up as it cools.

Expert Tips & Tricks

For an even richer flavor, try using brown butter. To make brown butter, melt the butter in a saucepan over medium heat, continuing to cook until the butter turns a nutty brown color and emits a fragrant aroma. Be careful not to burn it.
Don’t overbake the souffle! A slight wobble in the center is ideal, as it will continue to set as it cools. Overbaking will result in a dry, less creamy pudding.
If you want to make the corn pudding ahead of time, you can prepare the pudding mixture up to a day in advance. Store it in the refrigerator and bake as directed when ready to serve. Add the topping just before baking.
For a smoother texture, you can puree about half of the corn before adding it to the mixture. This will create a creamier base for the pudding.

Serving & Storage Suggestions

Serve the New Orleans Corn Pudding Souffle warm, straight from the oven, as a side dish to grilled meats, roasted chicken, or seafood. It’s also delicious on its own as a light lunch or brunch option.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the oven at 300°F (150°C) until heated through, or microwave in short intervals, stirring occasionally. The topping may soften slightly upon reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	336.5 kcal	–
Calories from Fat	207g	62%
Total Fat	23.1 g	35%
Saturated Fat	13.4 g	67%
Cholesterol	164.3 mg	54%
Sodium	406.7 mg	16%
Total Carbohydrate	30.1 g	10%
Dietary Fiber	2.2 g	9%
Sugars	10 g	40%
Protein	6.4 g	12%

Variations & Substitutions

For a spicier kick, add a pinch of cayenne pepper to the corn mixture.
To make it gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend.
If you prefer a dairy-free version, you can use a plant-based cream alternative, such as coconut cream or oat cream. The flavor will be slightly different but still delicious.
Add some diced green bell peppers and onions to the corn mixture for a more savory flavor profile, reminiscent of a classic maque choux.

FAQs (Frequently Asked Questions)

Q: Can I use fresh corn instead of frozen?
A: Absolutely! Fresh corn will add an even sweeter flavor. You’ll need approximately 4-5 ears of corn to yield 24 ounces of kernels.

Q: Can I skip the broiling step?
A: Yes, you can. The broiling step adds a caramelized, brulee-like topping, but the pudding is delicious without it.

Q: Can I use a different type of sugar for the topping?
A: Yes, you can use granulated sugar or coconut sugar as a substitute for light brown sugar, but the brown sugar adds a nice molasses flavor.

Q: What if my corn pudding is too runny?
A: If your corn pudding seems too runny, you can bake it for an additional 5-10 minutes, checking it frequently to prevent overbaking.

Q: Can I add cheese to the corn pudding?
A: Certainly! Adding a cup of shredded cheddar cheese or Monterey Jack cheese to the corn mixture before baking can add a delightful cheesy twist.

Final Thoughts

This New Orleans Corn Pudding Souffle is more than just a recipe; it’s a taste of Southern comfort, a warm embrace in every bite. Don’t be intimidated by the “souffle” in the name – it’s surprisingly simple to make and delivers a truly impressive result. Gather your ingredients, preheat your oven, and get ready to create a dish that will transport you straight to a Louisiana summer kitchen. I encourage you to try this recipe and share your creations and feedback. And if you’re looking for the perfect pairing, consider serving it alongside a plate of crispy fried chicken or a smoky grilled steak. Bon appétit!

New Orleans Corn Pudding Souffle Recipe