Instructions

1. Preheat oven to 400f or 200c
2. Heat the Olive Oil in a heavy saucepan
3. Add Shallots and sauté a few minutes until soft
4. Add the Flour and cook and stir until lightly browned
5. Slowly whisk in the milk to form a roux. Keep adding milk and stirring until a smooth consistency, like thin pudding
6. Season with Dry Mustard, Salt and Pepper
7. Add the Green Onions and Corn and cook 2 minutes, Add the Cheddar Cheese and stir
8. Remove from heat and let cool slightly
9. Separate the Eggs and whip the 6 Egg Whites until stiff peaks form (add a bit of water, store and save the 3 extra yolks for another use)
10. Add the other 3 Egg Yolks, one at a time to the cooled Roux, whisking well
11. Fold the mixture gently into the Whipped Egg Whites
12. Pour the mixture into a lightly greased Soufflé or Casserole Pan
13. Pop into the oven and immediately lower the heat to 350f or 180c
14. Cook 20-25 minutes until set and browned on top. ( don't let teenagers open the oven)
15. Serve immediately