Corn-Cheese Souffle
Corn-Cheese Souffle
1/4 cup butter
1/4 cup flour
1 (No. 303) can cream-style corn
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
1 1/2 cups shredded Cheddar cheese
1/2 cup grated Provolone cheese
5 large eggs, separated
Melt butter. Stir in flour and mix until smooth. Add corn, milk, salt, garlic salt and Worcestershire sauce. Cook until thickened, stirring constantly. Stir in cheese until melted. Blend a little of the hot mixture into the egg yolks. Combine yolk mixture and remaining hot mixture. Cool slightly. Beat egg whites until stiff. Gently stir 1/4 of the beaten egg whites into the cheese sauce. Carefully fold remaining egg whites into the sauce until just blended. Turn into a 2-quart casserole dish. Bake at 350 degrees for 45 to 50 minutes.
Yield: 6 servings
1/4 cup butter
1/4 cup flour
1 (No. 303) can cream-style corn
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
1 1/2 cups shredded Cheddar cheese
1/2 cup grated Provolone cheese
5 large eggs, separated
Melt butter. Stir in flour and mix until smooth. Add corn, milk, salt, garlic salt and Worcestershire sauce. Cook until thickened, stirring constantly. Stir in cheese until melted. Blend a little of the hot mixture into the egg yolks. Combine yolk mixture and remaining hot mixture. Cool slightly. Beat egg whites until stiff. Gently stir 1/4 of the beaten egg whites into the cheese sauce. Carefully fold remaining egg whites into the sauce until just blended. Turn into a 2-quart casserole dish. Bake at 350 degrees for 45 to 50 minutes.
Yield: 6 servings
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