Corn Pudding Souffle

Directions

1. 1
   Preheat the oven to 350°.
2. 2
   Butter a 9-inch iron skillet or a 7-by-11-inch baking dish.
3. 3
   Whisk together the cornmeal, sugar, baking soda, and salt in a large bowl.
4. 4
   Pulse the buttermilk, cream, eggs, and melted butter in a blender or food processor until smooth.
5. 5
   Add the corn and pulse a few more times (the mixture should be lumpy with visible kernels).
6. 6
   Whisk the buttermilk mixture into cornmeal mixture.
7. 7
   Pour into a prepared skillet or baking dish.
8. 8
   Bake 35 to 40 minutes, until the edges are golden brown and the center remains slightly jiggly.
9. 9
   Transfer to a rack to cool.
10. 10
    Serve warm or room temperature.