Recipe: Top Hat Cheese and Corn Souffle (using cream style corn, cheddar, and provolone)

TOP HAT CHEESE AND CORN SOUFFLE

1/4 cup butter or margarine
1/4 cup flour
1 (1 pound, 1 ounce) can cream style corn
1/3 cup milk
1/4 teaspoon salt
1/8 teaspoon garlic salt
1/2 teaspoon Worcestershire sauce
1 1/2 packages (4 ounces each) shredded Cheddar cheese (1 1/2 cups)
1/2 cup shredded Provolone cheese
5 eggs, separated

Melt butter in saucepan; blend in flour. Add corn, milk, salt, garlic salt and Worcestershire sauce and cook, stirring constantly, until thickened.

Add cheeses and stir until melted. Blend slightly beaten egg yolks into sauce. Cool slightly.

Beat egg whites until stiff, but not dry. Gently stir one-quarter of the egg whites into cheese sauce. Carefully fold remaining egg whites into sauce until just blended. Turn into ungreased 2-quart souffle dish.

Bake in 350 degree F oven 45 to 50 minutes. Serve immediately.

Makes 5 to 6 servings
From: Recipelink.com
Source: Magazine recipe clipping