Cheese And Corn Souffle

• 1/4 cup butter or 1/4 cup margarine
• 1/4 cup flour
• 1 (16 ounce) can cream-style corn
• 1/3 cup milk
• 1/8 teaspoon salt
• 1/8 teaspoon garlic salt
• 1/2 teaspoon Worcestershire sauce
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded provolone cheese
• 5 beaten egg yolks
• 5 stiffly beaten egg whites

1. Preheat oven to 350 degrees.
2. In a medium skillet, melt butter or margarine and stir in flour blending until smooth.
3. Add corn, milk, salt, garlic salt and Worcestershire sauce.
4. Cook stirring constantly, until thickened.
5. Add cheeses.
6. Stir until melted.
7. Blend egg yolks into cheese sauce.
8. Cool slightly.
9. Gently fold egg whites into sauce just until blended.
10. Pour mixture into an ungreased 2-quart casserole.
11. Bake for 45-50 minutes or until puffed up and firm.

butter, flour, creamstyle, milk, salt, garlic salt, worcestershire sauce, cheddar cheese, provolone cheese, egg yolks, egg whites

Taken from www.food.com/recipe/cheese-and-corn-souffle-43840 (may not work)