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Cheese And Corn Souffle Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Canned cream-style corn||16 Ounce (1 Can)|
|Garlic salt||1⁄8 Teaspoon|
|Worcestershire sauce||1⁄2 Teaspoon|
|Shredded cheddar cheese||1 1⁄2 Cup (24 tbs)|
|Shredded provolone cheese||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2093 Calories from Fat 1297
% Daily Value*
Total Fat 146 g225%
Saturated Fat 86.3 g431.6%
Trans Fat 0 g
Cholesterol 1415.6 mg471.9%
Sodium 4092.6 mg170.5%
Total Carbohydrates 90 g30.1%
Dietary Fiber 4.1 g16.4%
Sugars 26.2 g
Protein 95 g190%
Vitamin A 114.7% Vitamin C 6%
Calcium 197.7% Iron 36.4%
*Based on a 2000 Calorie diet
Micro wave at HIGH 1 minute.
Blend in flour.
Add milk and stir well.
Stir in corn, salt, garlic salt, and Worcestershire sauce.
Microwave at HIGH 3 to 4 minutes, stirring at 1 minute intervals.
Microwave at HIGH 1 minute.
While corn is cooking, separate eggs.
Beat whites until stiff.
Beat yolks lightly and stir in some of the hot corn mixture.
Combine the yolks and hot corn mixture.Cool slightly, then fold whites into the corn mixture.
Pour souffle mixture into a 2 1/2-quart un-greased casserole.
Microwave at MEDIUM 10 minutes.
Rotate dish 1/2 turn.
Microwave at MEDIUM 8 to 10 minutes