Save Recipe Print
Yield:
4 servings

Ingredients

Directions

Preheat oven to 375 degrees F. Preheat grill to medium-high heat. Rub ears of corn with oil and season with salt and pepper. Grill over medium-high heat 10-15 minutes, turning occasionally. When cool enough to handle, carefully cut kernels off cobs with a sharp knife. 

Butter a 1-quart casserole or souffle dish and dust with one tablespoon cornmeal. In a large saucepan, heat milk with some salt and pepper to just boiling. Gradually whisk in one cup of cornmeal. Cook over heat for 2 minutes, whisking constantly. Pour into a large mixing bowl and set aside to cool off a little. 

Meanwhile, beat egg whites with an electric mixer until stiff peaks form. When cornmeal mixture has cooled off some, stir in mustard, corn kernels, jalapeno and egg yolks. Stir in cheese and nutmeg. Fold egg whites into corn mixture and turn into buttered dish. Bake 45 minutes until puffed and golden.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Jalapeno Cheddar Cornbread

Recipe courtesy of Ina Garten

Cornmeal Pancakes with Blueberry Syrup

Recipe courtesy of Ree Drummond

Roasted Jalapeno Poppers

Recipe courtesy of Rachael Ray

Beef and Cheddar Casserole

Recipe courtesy of Food Network Kitchen

Cheddar Cheese Taco Shells

Cheddar Corn Chowder

Recipe courtesy of Ina Garten

Healthified Broccoli Cheddar Soup

Recipe courtesy of Food Network Kitchen

Homemade Cheddar Crackers

Recipe courtesy of Ree Drummond

Shrimp-Stuffed Jalapeno Poppers

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword