Corn and Canadian Cheddar Soufflé
- Low fat
- Gluten free
- Peanut free
- Vegetarian
Ingredients
- 4 cobs fresh corn
- 1/4 cup (60 mL) butter
- 1/4 cup (60 mL) fine cornmeal
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) white pepper
- Pinch nutmeg
- 1-1/4 cups (300 mL) milk
- 1 or 2 green hot peppers, seeded and chopped
- 1-1/4 cups (300 mL) grated aged Canadian Cheddar cheese
- 2 green onions, very thinly sliced
- 6 eggs, separated
- Pinch cream of tartar
Preparation
Butter and flour 10-cup/2.5 L soufflé dish; set aside.
Preheat oven to 425F/220C.
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 separate bowl, beat egg whites with cream of tartar until in stiff but not dry peaks; fold one-third into cornmeal mixture. Gently fold in remaining whites. Scrape into prepared soufflé dish. Place on middle rack of oven; reduce heat to 400F/200C. Bake until puffed and brown, 35 to 40 minutes.
Makes 4 to 6 servings.
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