CORN AND CHEESE SOUFFLE

Corn and Cheese Souffle image

Provided by KittyKitty

Categories Breakfast

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 10

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1/3 cup butter
1/4 cup all-purpose flour
1/3 cup milk
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded provolone cheese
1 (16 1/2 ounce) can cream-style corn
1/8 teaspoon garlic powder
1/8 teaspoon ground red pepper
5 large eggs, separated
1/4 teaspoon cream of tartar

Steps:

Lightly butter the bottom of a 2 quart souffle dish. Set aside.
Melt 1/3 cup butter in a heavy saucepan over low heat stirring constantly. gradually add milk; cook over medium heat, stirring constantly, until thickened.
Add cheeses, stirring until melted.
Stir in corn, garlic powder, and red pepper.
Beat egg yolks at medium speed with an electric mixer until thick and pale.
Stir into corn mixture.
Combine egg whites and cream of tartar; beat at high speed until stiff peaks form; fold into souffle mixture.
Spoon into prepared dish.
Bake at 350F for 55 to 60 minutes.
Serve right away.