Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter, plus more for baking dish

  2. 2 cups milk

  3. 1 1/2 cups corn kernels

  4. 2/3 cup yellow cornmeal

  5. Coarse salt

  6. Pinch of cayenne pepper

  7. 1 cup sharp white cheddar cheese

  8. 4 large eggs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees. Butter a 2-quart souffle dish or casserole; set aside. In a medium saucepan, combine butter, milk, corn, cornmeal, 1 teaspoon salt, and cayenne. Bring to a boil; reduce heat to medium, and simmer, stirring frequently, until mixture is slightly thickened, 3 to 4 minutes. Remove from heat; stir in cheese. Let cool until just warm to the touch, about 15 minutes. Stir in egg yolks until combined.

  2. In a clean mixing bowl, beat egg whites and a pinch of salt until soft peaks form. Stir 1/3 of the whites into cornmeal mixture until combined, then gently fold in the remaining whites with a rubber spatula. Pour into prepared dish.

  3. Place dish in oven; reduce oven heat to 375 degrees. Bake until browned on top but still slightly loose in the center, 25 to 30 minutes. Let cool 5 minutes before serving.


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