2 Ears fresh corn
1 ts Olive oil
Salt and pepper
2 c Milk
2/3 c Cornmeal
2 lg Eggs
1 tb Dijon mustard
1 1/2 c Colby Cheddar cheese cut
-into 1/2-inch
; cubes
Preheat oven to 500 degrees. Rub the corn with olive oil and season with
salt and pepper. Arrange the corn on a baking sheet and roast, turning
once, for 15 minutes. When cool enough to handle, cut the kernels from the
cob.
Lower the oven to 375 degrees. Butter a 1-quart souffle dish or glass
baking dish. In a medium saucepan, heat the milk until just boiling. Slowly
add the cornmeal, whisking constantly. Cook the mixture, whisking, until
thick and smooth, about 2 minutes. Transfer to a bowl and season with salt
and pepper to taste. Let cool slightly. Stir in the egg yolks and mustard
and combine well. Stir in the corn and Colby cheese.
In a bowl with an electric mixer, beat the egg whites until the just hold
stiff peaks. Gently fold egg whites into cornmeal mixture until just
combined. Pour batter into prepared dish and bake in middle of oven until
just puffed and golden, about 40 minutes.
Yield: 4 as a side dish
Yields
1 servings