Corn and cheese soufflé

Ingredients for 4 servings:

• 60 g butter
• 1 spring onion(s), finely chopped
• 30 g flour
• ½ tsp mustard powder
• ½ tsp salt
• 175 ml milk
• 50 g cheese (Cheddar) or Gruyere, grated
• 250 g corn kernels from the can, crushed
• 4 eggs, separated
• 1 egg white
• ½ tsp baking powder (cream of tartar)

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Melt the butter in a 3-liter saucepan and sauté the spring onions. Add the flour, mustard powder, and salt and cook for one minute, stirring. Add the milk in batches and stir until the mixture boils and thickens. Stir in the cheese and cornstarch and remove the pan from the heat. Preheat the oven to 180°C. Grease the bottom and lower rim of a 1.5-liter soufflé dish. Beat 5 egg whites with cream of tartar until stiff peaks form. Stir the 4 egg yolks into the soufflé mixture, then fold the beaten egg whites into the mixture in batches with a rubber spatula. Pour into the dish and bake for 40 to 45 minutes. Serve immediately.