OLE SOUFFLE

3/4 cup creamed corn
2 large eggs, separated
2 tablespoons canola oil
1/2 cup milk
3/4 cup cornmeal
1/2 teaspoon salt
1/2 teaspoon baking soda
4 ounces (1 generous cup) grated extra-sharp Cheddar cheese
1 to 2 tablespoons finely chopped fresh jalapeno chiles
FOR SERVING:
sour cream, salsa, chopped green or finely diced red onions and cilantro

Preheat the oven to 350 degrees F. Grease and 8-inch square pan.

Combine the corn, egg yolks, oil and milk; set aside.

In a separate bowl, mix cornmeal, salt and baking soda, and add to the liquids, mixing well. Beat egg whites until stiff, but not dry, and fold in quickly. Pour half of the mixture into prepared pan; sprinkle evenly with the cheese and chiles. Pour the remaining batter over, smooth to cover.

Bake for about 30 minutes. Test for doneness with a knife inserted in the center. If it emerges clean, the souffle is done. Let cool on a rack for 3 to 5 minutes. It will deflate slightly.

Serve with the desired toppings: sour cream, salsa, chopped green or finely diced red onions and cilantro.

Makes 2 to 4 servings
Source: Morning Food: Breakfasts, Brunches and More for Savoring the Best Part of the Day by Margaret S. Fox and John B. Bear