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Corn And Cheese Souffle

Gadget.Cook's picture
  Melted butter 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4
  White pepper 1⁄8 Teaspoon
  Milk 1 1⁄2 Cup (24 tbs)
  Shredded cheddar cheese 2 1⁄4 Cup (36 tbs)
  Canned whole kernel corn 8 Ounce, drained (1 Can)
  Eggs 6 , separated

Preheat oven in Convection Bake to 350°F (*325°F).
Combine melted butter, flour, salt and pepper in a large bowl. Gradually stir in milk. Microwave at MEDIUM HIGH for
4 to 6 minutes, until slightly thickened, stirring every 2 minutes. Add cheese and corn. Microwave at MEDIUM HIGH for 2 minutes. Stir to blend.
Beat egg yolks. To prevent eggs from cooking in hard lumps when added into sauce, stir a small amount of the cheese sauce into the egg yolks. Add egg yolk mixture to remainder of sauce, blending well. Cool slightly.
Beat egg whites until soft peaks form. With a rubber spatula, fold egg whites into cheese sauce just until blended. Pour into greased 2-quart souffle dish.
Convection Bake for 35 to 45 minutes or until top is puffed and golden and center is set.

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Corn And Cheese Souffle Recipe