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Corn Pudding Souffle | Great Performances


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Corn Pudding Souffle
by Liz Neumark, CEO

Image © Pict Sweet

This dish must appear at least once a summer at my house, perhaps in late August when we see the end is in sight and want to celebrate with a flourish. Its richness makes it a perfect accompaniment for a simple roasted fish or grilled meat. Find this recipe and others in Sylvia's Table.


3 cups fresh corn kernels (from 5 or 6 cobs)

6 Tbs Unsalted butter, plus more to coat the dish

2 Tbs Sugar

2 Tbs Flour

1/4 cup Heavy cream

4 Large eggs, beaten

1 1/2 tsp Baking powder

1 tsp salt

1 cup Grated Parmigiano-Reggiano


1. Preheat the oven to 350 degrees.

2. Spread the corn kernels on a lightly oiled baking sheet and roast them until golden brown, about 15 minutes, turning once or twice. Set the corn aside.

3. Heat the butter and sugar together in a saucepan over medium heat until the butter is melted, then add the flour and stir until combined; cook the mixture, known as a roux, over low heat for 5 minutes while stirring, but do not let it brown. Remove the pan from the heat and gradually stir in the cream, then add the eggs, baking power, and salt; stir in the corn.

4. Butter a shallow 2-quart gratin or baking dish and pour in the corn mixture. Place the gratin in a baking pan and add hot water to the pan to within an inch or two of the top of the grain dish. Bake the pudding for 45 minutes; when done it should remain slightly wobbly in the center.

5. Preheat the broiler while the pudding is in the oven. Sprinkle the cheese over the pudding, then set it under the broiler for about 5 minutes, or until the cheese is melted and golden grown. If the broiler is in the same oven, turn it up after 40 minutes and then sprinkle the cheese over the pudding.

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