How to make Corn Cheese Souffle


Normally a holiday recipe, corn cheese souffle is just too good to be limited to a couple of times a year. In addition to being delicious, it's easy to make.

Things You'll Need

  • 4 tablespoons of butter
  • 1 green onion, chopped
  • 1/4 cup of flour
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 3/4 cups of milk
  • 2 ounces jack cheese with jalapeno chilles, shredded
  • 1 can (8 1/2 oz) cream-style corn
  • 4 large eggs seperated
  • 1 large egg white
  • 1/2 teaspoon cream tartar

Corn-cheese souffle

  • In 3 quart saucepan, melt margarine over medium heat. Add green onion; cook until tender. Stir in flour, mustard and salt; cook, stirring 1 minute. Gradually whisk in the milk; cook, whisking constantly until mixture thickens and boils.

  • Stir in cheese and corn until cheese melts. Remove from heat.

  • Preheat oven to 350 degrees F. Grease 1 1/2 quart souffle dish.

  • In medium bowl, with mixer at high speed, beat egg whites with cream of tartar until stiff peaks form.

  • Stir in egg yolks in to cheese mixture; then with rubber spatula, gently fold in egg whites. One third at a time, just until blended. Pour into souffle dish. Bake souffle 40 to 45 minutes, until puffy and golden. Serve immediately. Enjoy!

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