Corn And Cheese Souffle

• 1/3 cup butter
• 1/4 cup all-purpose flour
• 1/3 cup milk
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup shredded provolone cheese
• 1 (16 1/2 ounce) can cream-style corn
• 1/8 teaspoon garlic powder
• 1/8 teaspoon ground red pepper
• 5 large eggs, separated
• 1/4 teaspoon cream of tartar

1. Lightly butter the bottom of a 2 quart souffle dish. Set aside.
2. Melt 1/3 cup butter in a heavy saucepan over low heat stirring constantly. gradually add milk; cook over medium heat, stirring constantly, until thickened.
3. Add cheeses, stirring until melted.
4. Stir in corn, garlic powder, and red pepper.
5. Beat egg yolks at medium speed with an electric mixer until thick and pale.
6. Stir into corn mixture.
7. Combine egg whites and cream of tartar; beat at high speed until stiff peaks form; fold into souffle mixture.
8. Spoon into prepared dish.
9. Bake at 350F for 55 to 60 minutes.
10. Serve right away.

butter, flour, milk, cheddar cheese, provolone cheese, creamstyle, garlic, ground red pepper, eggs, cream of tartar

Taken from www.food.com/recipe/corn-and-cheese-souffle-183859 (may not work)