New Orleans Corn Pudding Souffle

Ingredients

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

Directions

1. 1

   Heat butter and sugar together in a saucepan until butter is melted.

2. 2

   Add flour and stir until combined.

3. 3

   Remove pan from heat.

4. 4

   Gradually stir in the cream, then add eggs, baking powder and salt.

5. 5

   Mix well.

6. 6

   Stir in corn and pour into a greased 2 quart baking dish.

7. 7

   Bake at 350 for 45 minutes. The mixture should slightly "wobble" in the center.

8. 8

   For the topping: Combine melted butter, brown sugar, and cinnamon

9. 9

   Spread over baked souffle and broil for 5 (the topping will "harden" after it's removed from the oven).