Top hat cheese and corn souffle
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter (or marg.) |
| ¼ | cup | Flour, all-purpose |
| 2 | cups | Corn, cream style |
| ⅓ | cup | Milk |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Garlic salt |
| ½ | teaspoon | Worcestershire sauce |
| 1½ | cup | Cheese, Cheddar; shredded |
| ½ | cup | Cheese, provolone; shredded |
| 5 | larges | Egg yolks; slightly beaten |
| 5 | larges | Egg whites; beaten stiff |
Directions
Melt butter in saucepan and blend in flour until smooth. Add corn, milk, salt, garlic salt, and Worcestershire sauce and cook, stirring constatnly, until thickened. Add cheeses and stir unitl melted.
Blend egg yolks into sauce. Cool slightly. Gently stir one-fourth of egg whites into cheese sauce. Carefully fold remaining egg whites into sauce until just blended. Pour into ungreased 2-quart casserole and bake at 350 degrees for 45 to 50 minutes. Serve immediately.
SOURCE: Southern Living Magazine, November 1972. Typos by Nancy Coleman. Submitted By NANCY COLEMAN On 12-07-94