Corn And Cheese Souffle Recipe

Corn And Cheese Souffle picture

Summary

MethodMain Ingredient

Ingredients

 Melted butter1⁄4 Cup (4 tbs)
 All purpose flour1⁄4 Cup (4 tbs)
 Salt1⁄4
 White pepper1⁄8 Teaspoon
 Milk1 1⁄2 Cup (24 tbs)
 Shredded cheddar cheese2 1⁄4 Cup (36 tbs)
 Canned whole kernel corn8 Ounce, drained (1 Can)
 Eggs6 , separated

Nutrition Facts

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

Directions

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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