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Corn And Cheese Souffle Recipe
|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|
Serving size: Complete recipe
Calories 2243 Calories from Fat 1498
% Daily Value*
Total Fat 168 g259.2%
Saturated Fat 97.9 g489.5%
Trans Fat 0 g
Cholesterol 1691.3 mg
Sodium 2214.8 mg92.3%
Total Carbohydrates 64 g21.5%
Dietary Fiber 6.5 g25.8%
Sugars 33 g
Protein 111 g221%
Vitamin A 135.8% Vitamin C 0.22%
Calcium 237.7% Iron 39.7%
*Based on a 2000 Calorie diet
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.