Serves: 6
Total Calories: 317

Parmesan cheese Grated
1/2 cup flour
1 teaspoon salt
3/4 teaspoon dry mustard
1/8 teaspoon black pepper
2 cups milk
4 eggs yolk
1 (8 1/2-ounce) can corn whole kernel corn, drained
1/2 cup sharp cheddar cheese coarsely shredded
1/4 cup Parmesan cheese grated
6 eggs white at room temperature

Generously butter a 1 1/2 -quart soufflé dish sprinkle with cheese, shake off excess and set aside. In a medium saucepan, mix flour, salt, mustard and pepper. Stir in 1/2 cup of the milk until a smooth, thick paste is formed. Stir in remaining milk until well blended. Stirring constantly over medium heat, bring to a boil and boil until thickened. Remove from heat and cool slightly, stirring occasionally.

Preheat oven to 375°. Place an ungreased baking sheet in lower third of oven. Add egg yolks to milk mixture, one at a time, beating well after each addition. If mixture thins, cook and stir over low heat until sauce returns to a thick consistency cool for 5 minutes. Stir in corn and cheeses until blended.

In a large mixer bowl at high speed, beat egg whites until stiff but not dry. Stir one-third of the whites into the yolk mixture. With a rubber spatula, carefully and quickly fold in remaining whites until no white streaks remain. Pour into prepared dish. Cut a circle in the mixture 1 inch deep and 1 inch from edge of dish so soufflé can form a "top hat." * Place dish on heated baking sheet and bake for 30 to 35 minutes or until soufflé is puffed and a long thin knife inserted into side comes out almost clean. Serve immediately.

* The soufflé may be prepared to this point and covered with a cake cover or an inverted Dutch oven up to 1 hour before baking. In that case, preheat oven and baking sheet to 400° about 15 minutes before baking. Place soufflé dish on baking sheet in oven. Reduce heat immediately to 375° and bake as directed.

Nutritional Facts:

Serves: 6
Total Calories: 317
Calories from Fat: 152

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