Corn and Cheddar Souffle
This is from the September 2008 Homemakers magazine. Our family has always enjoyed souffle and this was a twist on our usual. I really like the fresh corn but you could likely substitute frozen or canned in the off-season. Goes great with in-season asparagus or green beans, and fresh bread. Enjoy!
- Ready In:
- 1hr 10mins
- 4 ears fresh corn
- 1⁄4 cup butter
- 1⁄4 cup fine cornmeal
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 pinch nutmeg
- 1 1⁄4 cups milk
- 2 green hot peppers, seeded and chopped (hungarian peppers are great)
- 1 1⁄4 cups aged cheddar cheese, grated
- 2 green onions, very thinly sliced
- 6 eggs, separated
- 1 pinch cream of tartar
- 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.