By Devi Poojari
July 4, 2023
A deliciously fluffy souffle, this quick evening snack loaded with cheese and eggs, is perfect to enjoy on a chilly rainy evening.
2 cups white corn kernels 2 tablespoons corn starch ¾ cup heavy cream 1.5 cups grated cheddar cheese 2 cups sweet corn puree ¼ cup chopped jalapenos 6 eggs 4 tablespoons melted butter Salt, to taste
Whisk the corn starch and heavy cream until the lumps have disappeared.
Add the cheddar cheese, corn puree, jalapenos and eggs.
Whisk everything until combined and add the corn kernels.
Season with salt, add the melted butter and top with more grated cheese.
Transfer the mixture on to a greased baking dish and bake in the oven at 180 degrees Celsius for 35-40 minutes.
Once the top is golden, use a spatula to divide into portions and serve warm.