Cheddar Corn Souffle

1. 1

   Preheat oven to 400

2. 2

   butter ramekins, dust with parmesan

3. 3

   make bechamel

4. 4

   add spices,add yolks one at a time

5. 5

   and mix well, set aside

6. 6

   beat whites with cr tartar until stiff peaks

7. 7

   Mix one third white into yolk mixture, add cheese and corn and 1/2of whites, fold in rest of whites

8. 8

   divide among ramekins, clean edges.

9. 9

   place in oven and immed turn oven to 375.

10. 10

    Bake for 30'

* Per serving · 4 servings · Values may vary.

No additional tips available.