CORN SOUFFLE

2 tablespoons packaged bread crumbs (for baking dish)
2 cups corn kernels (from 3 large ears)
6 tablespoons (3/4 stick) butter, divided use (plus more for buttering baking dish)
1/3 cup finely chopped onion
1/3 cup flour
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
1 3/4 cups milk
3/4 cup shredded Swiss cheese (3 ounces)
6 eggs, separated

Preheat oven to moderate (350 degrees F). Butter a 6-cup souffle dish; sprinkle with bread crumbs; set aside.

TO PREPARE THE CORN:
Saute corn in 1 tablespoon of the butter in a large skillet for 5 minutes; reserve.

Saute onion in remaining 5 tablespoons butter in a large saucepan until tender, about 3 minutes.

TO MAKE THE SAUCE:
Stir in flour, salt, mustard and pepper. Cook, stirring often, 1 minute.

Stir in 1 1/2 cups of the milk slowly. Cook, stirring constantly, until sauce thickens and bubbles; cook 2 minutes longer.

TO ASSEMBLE:
Stir 1/3 of the sauce and the remaining 1/4 cup milk into the sauteed corn. Turn corn mixture into prepared dish; set aside.

TO MAKE THE CHEESE SAUCE MIXTURE:
Stir cheese into remaining sauce until melted.

Beat egg yolks slightly in a large bowl; slowly beat cheese sauce into yolks until blended; set aside.

TO MAKE THE TOPPING:
Beat egg whites in a medium-size bow until soft peaks form; gently fold into the cheese sauce mixture. Spoon on top of corn mixture in dish.

TO BAKE:
Bake in preheated moderate oven (350 degree F) for 50 minutes or until puffed and golden brown. Serve at once.

Makes 8 servings
From: Recipelink.com
Source: Magazine recipe clipping