1 c. cold water
1/2 c. yellow cornmeal
1 tbsp. butter
1 tsp. sugar
3/4 tsp. salt
1/8 tsp. pepper
1/2 c. milk
1/2 c. shredded sharp Cheddar cheese
1/2 c. cooked corn, drained
2 tsp. finely chopped jalapeno pepper (use your own discretion if too hot)
2 eggs, separated
1/8 tsp. cream of tartar

In saucepan, combine water, cornmeal, butter, sugar, salt and pepper. Cook and stir until thick. Remove from heat and stir in milk, cheese, corn, jalapeno and pepper. Beat egg yolk until lemon colored. Stir into cornmeal. Beat egg white and cream of tartar to stiff peaks. Fold into cornmeal mix. Turn into ungreased 1-quart souffle dish.

Bake in a 325°F oven 50 to 55 minutes.