How to Make a Corn-Cheese Soufflé

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By Muzikpeach
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Make a Corn-Cheese Soufflé

This Corn Cheese Soufflé makes a wonderful lunch, first course or dinner entree. Easy to prepare and, served with a green salad and a few pieces of asparagus an elegant repast.

Difficulty: Easy

Instructions

Things You'll Need:

4 tablespoons margarine or butter
1 green onion
1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cups milk
2 ounces Mild Cheddar Cheese, shredded (1/2 cup)
1 can (8 1/2-ounce) cream style corn
4 large eggs, separated
1/2 teas[ppm cream of tartar

Step 1

In a 2 or 3-quart saucepan, melt butter or margarine over medium heat. Add the green onion and cook until tender. Stir in flour and salt. Cook, stirring about 1 minute.
Step 2

Gradually whisk in milk. Cook while whisking constantly until the mixture thickens and comes to a boil.
Stir in cheese and creamed corn. Stir until the cheese melts. Remove from heat.
Step 3

Preheat oven to 350 degrees F. Grease 1 1/2 -quart Soufflé dish.
Step 4

In a small bowl, with mixer at high speed, beat egg whites with cream of tartar until still peaks form.
Stir egg yolks into cheese sauce, then with a rubber spatula, gently fold in whites, one-third at a time, just until blended.
Step 5

Pour mixture into soufflé dish. Bake soufflé 40 to 45 minutes until knife inserted in center comes out clean. If your soufflé starts to brown too much, loosely cover with foil after 40 minutes. Serve immediately and enjoy.