Ole Souffle

Yield:	6 Servings
Categories:	Vegetables

3/4	c	Cornmeal
1	ts	Salt
1/2	ts	Baking soda
1	cn	(8.5-oz) cream-style corn
1/2	c	Milk
2	lg	Eggs; separated
2	tb	Vegetable oil
4	oz	Coarsely shredded sharp Cheddar cheese
2	tb	Finely chopped Jalapeno peppers
		Toppings: bottled salsa; sour cream; scallions and/or cilantro (optional)