Corn And Cheddar Souffle

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 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

Recipe

• 1 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.
• 2 strip corn from cobs; discarding cobs, set aside.
• 3 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.
• 4 remove from heat; add cheese, stirring until melted. scrape into large bowl. stir in onions; whisk in egg yolks.
• 5 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.
• 6 place on middle rack of oven; reduce heat to 400.
• 7 bake until puffed and brown, 35-40 minutes.