Corn And Cheese Souffle
|Melted butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|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.