Corn And Cheddar Souffle Recipe

Name: Corn And Cheddar Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

717

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 ears fresh corn, 1/4 cup butter, 1/4 cup fine cornmeal, 1 teaspoon salt, and more.

Yes, Corn And Cheddar Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn And Cheddar Souffle

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