Corn and Cheddar Souffle

If you like your souffle slightly runny in the centre, cook it for about 35 minutes; for fully set centre, cook it for about 40 minutes.
Corn and Cheddar Souffle
Corn and Cheddar Souffle

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 4

    cobs fresh corn

  • 1/4

    cup butter

  • 1/4

    cup fine cornmeal

  • 1

    tsp salt

  • 1/4

    tsp white pepper

  • Pinch nutmeg

  • 1 1/4

    cups milk

  • 1 or 2

    green hot peppers, seeded and chopped

  • 1 1/4

    cups grated aged cheddar cheese

  • 2

    green onions, very thinly sliced

  • 6

    eggs, separated

  • Pinch cream of tartar

Directions

Butter and flour lO-cup/2.5 L souffle dish; set aside. Preheat oven to 425°F/220°C. Strip corn from cobs; discarding cobs, set aside. In saucepan, melt butter over medium heat; add cornmeal, salt, pepper and nutmeg and cook, stirring, for 2 minutes. Slowly stir in milk and bring to boil; add corn and hot peppers and simmer over medium heat, stirring, for 5 minutes. Remove from heat; add cheese, stirring until melted. Scrape into large bowl. Stir in onions; whisk in egg yolks In separate bowl, beat egg whites with cream of tartar until in stiff but not dry peaks; fold one-third into cornmeal mixture. Gently fold in remaining whites. Scrape into prepared souffle dish. Place on middle rack of oven; reduce heat to 400°F/200°C. Bake until puffed and brown, 35 to 40 minutes Per each serving: about 369 cal, 17 g pro, 24 g total fat (13 g sat. fat), 24 g carb, 3 g fibre, 240 mg chol, 689 mg sodium. % RDI: 24% calcium, 9% iron, 26% vit A, 8% vit C, 34% folate. >

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: