Corn Pudding Souffle - cooking recipe

Ingredients

3 tablespoons butter, melted, plus more for skillet
1/2 cup cornmeal (white or yellow)
1 -2 teaspoon sugar (depending on sweetness of corn)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups buttermilk
1/2 cup heavy cream
4 large eggs
3 cups fresh white corn kernels (from 4 to 6 ears)

Preparation

Preheat the oven to 350\u00b0.
Butter a 9-inch iron skillet or a 7-by-11-inch baking dish.
Whisk together the cornmeal, sugar, baking soda, and salt in a large bowl.
Pulse the buttermilk, cream, eggs, and melted butter in a blender or food processor until smooth.
Add the corn and pulse a few more times (the mixture should be lumpy with visible kernels).
Whisk the buttermilk mixture into cornmeal mixture.
Pour into a prepared skillet or baking dish.
Bake 35 to 40 minutes, until the edges are golden brown and the center remains slightly jiggly.
Transfer to a rack to cool.
Serve warm or room temperature.