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Categories:Viewed: 14 - Published at: 8 years ago
Ingredients
- 2 c. corn, scraped from the cob
- 1/2 c. packed grated Cheddar cheese
- 6 egg yolks
- 1/4 c. minced chives
- salt and fresh ground pepper
- 8 egg whites
- 1/4 tsp. cream of tartar
Method
- Butter tall 2-quart souffle dish. Blend together corn, cheese and egg yolks. Add chives and season to taste. Beat egg whites to soft peaks, adding cream of tartar, when they become foamy. Stir a quarter of whites into corn mixture to lighten it. Fold in remaining whites. Pour into souffle dish and bake at 425° oven for 10 minutes. Turn heat to 375° and cook for 30 minutes more. Serve immediately.
