Spicy corn souffle
Instructions
In a saucepan melt a knob of butter, add two tablespoons of flour and pour the milk.
Mix until you obtain a homogeneous compound.
Withdrawn from the fire, add the grated Emmenthal cheese, let cool then add an egg yolk at a time, well drained corn, paprika and chili peppers (without seeds), chopped a bit of paprika, salt, pepper and then the egg whites firm.
Pour into a buttered pan.
Bake in preheated oven at 200 degrees for 20 minutes and then to 180 degrees 5 minutes again.
Ingredients and dosing for 4 persons
- 350 g of corn in a jar
- 300 g of emmenthal cheese
- 3 eggs
- 10 cl of milk
- 1/2 red pepper
- 1/2 chili
- 2 tablespoons of flour
- 1 walnut butter
- Bit 1 of paprika
- Salt
- Pepper