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
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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!