- 5 tbsp butter
- 3 cups corn kernels
- 1/4 tsp cayenne pepper
- 5 large eggs
- 1/2 medium onion, chopped
- salt & pepper, to taste
- 2 cups half & half
- 1 cup grated white cheddar
- 2 cloves garlic
- 1 tsp paprika
- 1/4 cup all purpose flour
- Preheat oven to 400 degrees.
- Coat the bottom and sides of a round 2 quart souffle dish with butter.
- Melt the butter in a medium sized saucepan over medium heat.
- Add the onion and garlic and saute until tender, about 3 minutes.
- Stir in the corn, salt, pepper, the paprika and cayenne pepper.
- Saute for an additional minute.
- Add the flour and stir until it becomes light blonde in color, about 2 more minutes.
- Add the Half & Half and whisk until the mixture becomes smooth and thick.
- Remove from heat.
- Beat the eggs in a large bowl.
- Temper the eggs into the corn mixture and then stir in the cheese.
- Pour the mixture into the buttered souffle dish.
- Bake for 35 minutes or until bubbly.
recipe: The Martins // photo: recipeland.com