Corn And Cheddar Souffle - cooking recipe

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

Preparation

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.
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 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.
Place on middle rack of oven; reduce heat to 400.
Bake until puffed and brown, 35-40 minutes.