Corn And Cheese Souffl - cooking recipe

Ingredients

1/4 c. melted reduced fat butter
1/4 c. flour
1/4 t. salt
1/8 t. pepper
1 1/2 c. skim milk
2 1/4 c. shredded reduced fat cheddar
8 oz. can drained whole kernel corn
6 beaten egg yolks
6 beaten egg whites

Preparation

Combine melted butter, flour, pepper, and salt in a large bowl. Gradually stir in milk.
Microwave for 2 minutes.
Add cheese and corn.
Stir to blend.
Beat egg yolks.
To prevent egg yolks from cooking in hard lumps when added to the cheese sauce, add a little cheese sauce to the yolks and stir well.
Then add this mixture to the bowl of cheese sauce; blending well.
Beat egg whites with an electric mixer until soft peaks form.
Fold egg whites into cheese sauce until just blended.
Pour into a buttered 2 quart souffl dish.
Bake at 350 degrees for 45 minutes.
Serve immediately.