Cast-Iron Corn Soufflé with Jalapeño Honey Butter

A fluffy and savory corn soufflé baked to golden perfection in a cast-iron skillet, topped with a sweet and spicy jalapeño honey butter that adds a delightful kick and richness.

Steps

1. Preheat oven to 375°F (190°C). Butter a small cast-iron skillet. 2. In a small saucepan, melt 1 tbsp butter over medium heat. Stir in flour and cook for 1 minute. 3. Gradually whisk in milk, cooking until mixture thickens, about 2 minutes. 4. Remove from heat and stir in corn kernels, cheddar cheese, egg yolk, salt, and pepper. 5. In a clean bowl, beat egg white until stiff peaks form. 6. Gently fold the egg white into the corn mixture, preserving as much air as possible. 7. Pour mixture into the prepared skillet and bake for 20-25 minutes until puffed and golden. 8. While baking, mix softened butter with honey and jalapeño. 9. Remove soufflé from oven and immediately spread jalapeño honey butter on top. 10. Serve warm and enjoy the balance of sweet, spicy, and savory flavors.

1/2 cup fresh or frozen corn kernels 1 tablespoon butter (for soufflé) 1 tablespoon all-purpose flour 1/4 cup milk 1 large egg, separated 2 tablespoons grated sharp cheddar cheese Salt and pepper to taste For Jalapeño Honey Butter: 1 tablespoon unsalted butter, softened 1 teaspoon honey 1/2 small jalapeño, finely minced (seeds removed for less heat)