Neworleanscornpuddingsouffle Recipes

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CORN PUDDING SOUFFLE



Corn Pudding Souffle image

Good hot or cold! This corn casserole side dish is a cross between corn bread and pudding. It's moist and sweet and similar in texture to a spoon bread. I prefer this to traditional corn pudding as it is a bit firmer so you can slice it and it holds up well for a buffet supper. Another favorite way to enjoy it is to caramelize whole seeded plum tomatoes in a little bacon fat and serve those on top of a wedge of the corn pudding bread with a little bacon on the side.

Provided by Glitterik

Categories     Potluck

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

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)

Steps:

  • Preheat the oven to 350°.
  • 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.

Nutrition Facts : Calories 297.2, Fat 18.1, SaturatedFat 9.8, Cholesterol 168.9, Sodium 540.1, Carbohydrate 26.9, Fiber 2.8, Sugar 6.3, Protein 10

STICKY TOFFEE PUDDING



Sticky Toffee Pudding image

This is a delicious and super sweet sticky pudding. Serve with whipped cream.

Provided by Allrecipes Member

Categories     World Cuisine     European     UK and Ireland     English

Time 1h30m

Yield 8

Number Of Ingredients 20

1 ½ cups finely chopped, pitted dates
1 ¼ cups hot brewed tea
¾ cup white sugar
2 tablespoons white sugar
½ cup unsalted butter, softened
3 large eggs
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 teaspoon vanilla extract
1 teaspoon instant espresso coffee granules
½ cup white sugar
1 tablespoon white sugar
¾ cup brown sugar
1 tablespoon brown sugar
¾ cup golden syrup
1 tablespoon golden syrup
½ cup unsalted butter
1 cup heavy cream
1 teaspoon vanilla extract

Steps:

  • Combine dates and tea in a bowl and soak for 15 minutes.
  • Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch round cake pan and line with parchment paper.
  • Cream 3/4 cups plus 2 tablespoons sugar and butter until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Sift in flour and baking powder and fold into the mixture.
  • Add baking soda, vanilla, and espresso granules to the date-tea mixture. Add mixture to the batter and stir to produce a loose, soft, dropping consistency. Pour into the prepared pan.
  • Bake in the preheated oven until a skewer inserted in the center comes out clean, 1 to 1 1/2 hours.
  • When pudding is almost finished baking, combine 1/2 cup plus 1 tablespoon sugar, 3/4 cup plus 1 tablespoon brown sugar, 3/4 cup plus 1 tablespoon golden syrup, and butter for the sauce in a heavy saucepan over low heat until melted. Simmer for 5 minutes, then remove from heat. Gradually stir in cream and vanilla. Return to the heat and stir until smooth, 2 to 3 minutes.
  • Remove pudding from the oven. Spoon a little sauce onto each serving plate. Place a portion of pudding on top, then pour over more sauce. Serve remaining sauce on the side.

Nutrition Facts : Calories 846.9 calories, Carbohydrate 129.5 g, Cholesterol 171.5 mg, Fat 36.3 g, Fiber 3.1 g, Protein 7.2 g, SaturatedFat 22.1 g, Sodium 318.7 mg, Sugar 84.4 g

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