Corn and Cheese Souffle

2 ears of fresh corn, cut off the kernels with a sharp knife and run the back of the knife along the cob to extract all the bits
3/4 cup light cream
4 eggs
1 cup shredded cheese
2 slices fresh bread made into crumbs
fresh chives and parsley, snipped
1/4 tsp each salt and pepper
pinch cayenne

Beat the eggs and cream, then add the rest of the ingredients. Put in a buttered souffle dish and bake at 350 F for about 45 minutes. You can check after 30 minutes, and decide if you like your souffle still creamy in the middle, or cooked all the way through and puffed up (my choice, which can take up to an hour depending on how cold the ingredients were initially).
For a fluffier souffle, separate the eggs and beat the whites separately, then fold them in after all the other ingredients have been thoroughly mixed.

Number of Servings: 4

Recipe submitted by SparkPeople user HOLDINGON2.