Waring CO900B manual Cheddar corn soufflÉ

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 with rack moved to position 1 (bottom position).

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 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.

Nutritional information per serving:

Calories 369 (25% from fat) • carb. 54g • pro. 17g • fat 10g

sat. fat 4g • chol. 31mg • sod. 498mg

cheddar corn soufflÉ

Makes one 8-cup soufflé

5tablespoons unsalted butter, plus extra for soufflé dish

5 eggs, separated in two mixing bowls

11⁄2 cups corn (3 ears with husks; see Note)

11⁄2 cups whole milk

1⁄2 cup unbleached, all-purpose flour plus extra for dusting soufflé dish

2cups grated sharp Cheddar

1teaspoon kosher salt

1⁄2 teaspoon fresh ground pepper dash of hot sauce

Preheat oven to 350°F on convection bake with baking tray in position 1 (bottom position).

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