Corn and Cheddar Souffle

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READY IN: 1hr 10mins
SERVES: 4-6
YIELD: 1 souflle
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Butter and flour 10-cup/2.5L souffle dish; set aside. (Alternatively, leave the pan ungreased if you want to make it gluten-free, it just makes it harder to clean out). Preheat oven to 425 degrees.
  • 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 seperate bowl, beat egg whites with cream of tartar until stiff but not dry peaks have formed; 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.
  • Bake until puffed and brown, 35-40 minutes.
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