Cheddar Corn Souffle Recipe
Ingredients soft butter to coat ramekins 2 T parmesan 1/2t salt 1/2t nutmeg 1/2 t b pepper 1/4 t cayenne 1 c milk-heated 2 oz butter 1/4c flour 5 eggs, sep 1/4 t cr of tartar 1 c (4oz) grated ext sharp cheddar 1/2 c corn kernels (fresh or frozen) Preparation Preheat oven to 400 butter ramekins, dust with parmesan make bechamel add spices,add yolks one at a time and mix well, set aside beat whites with cr tartar until stiff peaks Mix one third white into yolk mixture, add cheese and corn and 1/2of whites, fold in rest of whites divide among ramekins, clean edges....