Cheese And Corn Souffle Recipe

Name: Cheese And Corn Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/4 cup butter or 1/4 cup margarine; 1/4 cup flour; 1 (16 ounce) can cream-style corn; 1/3 cup milk; 1/8 teaspoon salt; 1/8 teaspoon garlic salt; 1/2 teaspoon Worcestershire sauce; 1 1/2 cups shredded cheddar cheese; 1/2 cup shredded provolone cheese; 5 beaten egg yolks; 5 stiffly beaten egg whites

Servings: persons

1/4 cup butter or 1/4 cup margarine
1/4 cup flour
1 (16 ounce) can cream-style corn
1/3 cup milk
1/8 teaspoon salt
1/8 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
1 1/2 cups shredded cheddar cheese
1/2 cup shredded provolone cheese
5 beaten egg yolks
5 stiffly beaten egg whites

1
Preheat oven to 350 degrees.
2
In a medium skillet, melt butter or margarine and stir in flour blending until smooth.
3
Add corn, milk, salt, garlic salt and Worcestershire sauce.
4
Cook stirring constantly, until thickened.
5
Add cheeses.
6
Stir until melted.
7
Blend egg yolks into cheese sauce.
8
Cool slightly.
9
Gently fold egg whites into sauce just until blended.
10
Pour mixture into an ungreased 2-quart casserole.
11
Bake for 45-50 minutes or until puffed up and firm.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/4 cup butter or 1/4 cup margarine, 1/4 cup flour, 1 (16 ounce) can cream-style corn, 1/3 cup milk, and more.

Yes, Cheese And Corn Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheese And Corn Souffle

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