KitchenMagician's Recipe

CORN - CHEDDAR SOUFFLE

Category: Vegetable Sides

Makes 4 to 6 servings.

1/4 c. butter
1/4 c. fine cornmeal
1 tsp. salt
1/4 tsp. white pepper
pinch grated nutmeg
1 1/4 c. milk
2 c. niblet corn
1 med. Jalapeno pepper, seeded and chopped
1 1/4 c. shredded Old Cheddar cheese
2 green onions, thinly sliced
6 eggs, separated
pinch cream of tartar

Preheat oven to 425F.
Butter and dust with flour a 10-inch souffle dish or casserole.
In saucepan, melt butter over medium heat.
Add cornmeal, salt, pepper and nutmeg. Cook, stirring, for 2 minutes.
Slowly stir in milk and bring to boil.
Add corn and Jalapeno pepper and simmer over medium heat, stirring, for 5 minutes.
Remove from heat; add cheese, stirring until melted. Scrape into large bowl.
Stir in green onions and egg yolks.
In separate bowl, beat egg whites with cream of tartar until peaks are formed. Egg whites should be stiff but not dry.
Fold one third of egg whites into cornmeal mixture. Gently fold in remaining egg whites.
Scrape into souffle dish.
Place on middle rack of oven; reduce heat to 400F. Bake 35 minutes, or until until puffed and brown.