Corn and Cheddar Souffle

By HeatherS

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.

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

Details

Servings 6

Preparation

Step 1

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. >