Corn And Cheese Souffl

• 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

1. Combine melted butter, flour, pepper, and salt in a large bowl. Gradually stir in milk.
2. Microwave for 2 minutes.
3. Add cheese and corn.
4. Stir to blend.
5. Beat egg yolks.
6. 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.
7. Then add this mixture to the bowl of cheese sauce; blending well.
8. Beat egg whites with an electric mixer until soft peaks form.
9. Fold egg whites into cheese sauce until just blended.
10. Pour into a buttered 2 quart souffl dish.
11. Bake at 350 degrees for 45 minutes.
12. Serve immediately.

butter, flour, salt, pepper, milk, cheddar, whole kernel corn, egg yolks, egg whites

Taken from www.cookbooks.com/Recipe-Details.aspx?id=25605 (may not work)