Corn And Cheese Souffle Recipe

Name: Corn And Cheese Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Lightly butter the bottom of a 2 quart souffle dish. Set aside.
2
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.
3
Add cheeses, stirring until melted.
4
Stir in corn, garlic powder, and red pepper.
5
Beat egg yolks at medium speed with an electric mixer until thick and pale.
6
Stir into corn mixture.
7
Combine egg whites and cream of tartar; beat at high speed until stiff peaks form; fold into souffle mixture.
8
Spoon into prepared dish.
9
Bake at 350F for 55 to 60 minutes.
10
Serve right away.

669

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 10 ingredients. The key ingredients include: 1/3 cup butter, 1/4 cup all-purpose flour, 1/3 cup milk, 1 1/2 cups shredded sharp cheddar cheese, and more.

Yes, Corn And Cheese 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.

Corn And Cheese Souffle

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