Cheddar Corn Soufflé - Waring PRO CO1500B Instructions/Recipe Book

mixture. At this point you can bake them immediately or
refrigerate them until ready to bake (overnight).
Turn oven to 375°F on convection bake.
Arrange potatoes on foil-lined (sprayed with cooking
spray) baking tray only. NOTE: No other parts of the oven
may be covered with metal foil. Bake in position 1
(bottom rack position) uncovered until tops are golden
brown and the potatoes are warmed through, 25 to 30
minutes. If potatoes are cold from the refrigerator, add
5 minutes to baking time.
Remove from oven and serve hot.
Calories 369 (25% from fat) • carb. 54g • pro. 17g • fat 10g
Makes one 8-cup soufflé
5 tablespoons unsalted butter, plus extra for
soufflé dish
5 eggs, separated in two mixing bowls
1 ⁄ cups corn (3 ears with husks; see Note)
1
2
1 ⁄ cups whole milk
1
2
⁄ cup unbleached, all-purpose flour plus extra for
1
2
dusting soufflé dish
2 cups grated sharp Cheddar
1 teaspoon kosher salt
⁄ teaspoon fresh ground pepper
1
2
dash of hot sauce
Preheat oven to 350°F on convection bake with
baking tray in position 1 (the bottom position).
Nutritional information per serving:
sat. fat 4g • chol. 31mg • sod. 498mg
CHEDDAR CORN SOUFFLÉ
37