- 25 mins
- 60 mins
Ingredients
- 1/2 cup(s) plain bread crumbs
- 4 tablespoon(s) margarine or butter
- 1 /4 cup(s) finely chopped onion
- 1/4 cup(s) all-purpose flour
- 1 teaspoon(s) dry mustard
- 1 /4 teaspoon(s) salt
- 1 can(s) evaporated milk
- 1 cups mozzarella cheese shredded
- 1/2 cup sharp cheddar cheese shredded
- 1 can(s) (8 1/2-ounce) cream-style corn
- 1/2 can(s) whole kernel corn
- 4 large eggs, separated
- 1 teaspoon(s) baking powder
- 1 teaspoon(s) cream of tartar
- 1 1/2 teaspoon(s) cayenne pepper
- 1/2 can(s) Rotel tomatoes and green chilies ( mild or Hot )
- 1 tablespoon(s) sugar or more if needed for taste
Preparation
Step 1
using 6 - 10 to 12 oz souffle cups butter inside and coat with bread crumbs set aside.
In 3-quart saucepan, melt margarine over medium heat. Add onion, cook until tender. Stir in flour, mustard powder,baking powder, sugar,and salt, cook, stirring about 2 minutes. Gradually whisk in milk, cook, whisking constantly, until mixture thickens and boils, add Rotel and cayenne pepper
Stir in cheese and corn until cheese melts. Remove from heat.
In medium bowl, with mixer at high speed, beat egg whites with cream of tartar until stiff peaks form.
Stir egg yolks into cheese mixture, then, with rubber spatula, gently fold in egg whites, one-third at a time, just until blended. Pour into souffle dishes. Bake souffle 30 to 35 minutes, until puffy and golden. Serve immediately.