Corn And Cheddar Souffle

• 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.

corn, butter, cornmeal, salt, pepper, nutmeg, milk, green hot peppers, cheddar cheese, green onions, eggs, cream of tartar

Taken from www.food.com/recipe/corn-and-cheddar-souffle-388568 (may not work)