Cheese and Corn Souffle

• butter↗1⁄4 cup

  or 1/4 cup margarine

• flour↗1⁄4 cup
• cream-style corn↗1

  (16 ounce)

• milk↗1⁄3 cup
• salt↗1⁄8 teaspoon
• garlic salt1⁄8 teaspoon
• Worcestershire sauce↗1⁄2 teaspoon
• shredded cheddar cheese↗1 1⁄2 cups
• shredded provolone cheese↗1⁄2 cup
• beaten egg yolks5
• stiffly beaten egg whites5

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 2

   In a medium skillet, melt butter or margarine and stir in flour blending until smooth.

3. 3

   Add corn, milk, salt, garlic salt and Worcestershire sauce.

4. 4

   Cook stirring constantly, until thickened.

5. 5

   Add cheeses.

6. 6

   Stir until melted.

7. 7

   Blend egg yolks into cheese sauce.

8. 8

   Cool slightly.

9. 9

   Gently fold egg whites into sauce just until blended.

10. 10

    Pour mixture into an ungreased 2-quart casserole.

11. 11

    Bake for 45-50 minutes or until puffed up and firm.