Corn And Cheese Souffle Recipe
In my opinion to call yourself a chef one must have personal recipe of Corn And Cheese Souffle, just like I do. Cheese is the primary ingredient in Corn And Cheese Souffle. This Corn And Cheese Souffle, when served as a Side Dish will always bring cheer to your table. Stop looking and just try this yummy Corn And Cheese Souffle recipe and you'll never ask for anything else.
Ingredients
1/4 cup butter, melted
1 1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
1 1/2 cups milk
2 1/4 cups Cheddar cheese, shredded
1 (8 oz.) can whole kernel corn, drained
6 eggs, separated
Directions
In 1 1/2 quart casserole, combine melted butter, flour, salt and pepper.
Gradually stir in milk.
Microwave at medium HIGH (7) 4 to 6 minutes, until slightly thickened, stirring every 2 minutes.
Add cheese and corn.
Microwave at medium HIGH (7) 2 minutes; stir to blend.
In small mixing bowl, beat egg yolks.
Stir in a small amount of cheese sauce; return yolk mixture to sauce, blending well.
Cool slightly.
Insert metal accessory rack.
Preheat oven to 300°E In medium mixing bowl, 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.
Cook on Combination Code 3, 30 to 35 minutes until top is puffed and golden and center is set
Gradually stir in milk.
Microwave at medium HIGH (7) 4 to 6 minutes, until slightly thickened, stirring every 2 minutes.
Add cheese and corn.
Microwave at medium HIGH (7) 2 minutes; stir to blend.
In small mixing bowl, beat egg yolks.
Stir in a small amount of cheese sauce; return yolk mixture to sauce, blending well.
Cool slightly.
Insert metal accessory rack.
Preheat oven to 300°E In medium mixing bowl, 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.
Cook on Combination Code 3, 30 to 35 minutes until top is puffed and golden and center is set
