Cheesy Corn Soufflé

Posted by Bev

1/4 cup plus 2 tablespoons butter or margarine.
1/4 cup all purpose flour
1/3 cup half and half
1 (12 ounce) can Mexican style corn, drained
1 (8 3/4 ounce) can cream style corn
1 cup (4 ounces) shredded sharp Cheddar Cheese
1 cup (4 ounces) shredded Monterey Jack cheese with Jalapeno peppers
1/4 teaspoon garlic powder
5 eggs, separated
1/2 teaspoon cream of tartar

Cut a piece of aluminum foil long enough to fit around a 2 quart soufflé dish, allowing a 1-inch overlap; fold foil lengthwise into thirds. Lightly oil one side of foil and bottom of dish. Warp foil around outside of dish, oiled sides against dish, allowing it to extend 3 inches above rim to form a collar; secure with string or freezer tape. Melt butter in a large heavy saucepan over low heat. Add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add half and half; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in corn, cheeses, and garlic powder. Stir until cheese melts.

Beat egg yolks at medium speed of an electric mixer until thick and lemon colored; add to cheese mixture, stirring well. Beat egg whites at room temperature in a large bowl at high speed of electric mixer until foamy. Add cream of tartar and beat at high speed until stiff peaks form; gently fold beaten egg whites, one third at a time into cheese mixture. Soon mixture into prepared soufflé dish. Bake at 350º for 55 to 60 minutes or until puffed and set. Remove collar and serve souffle immediately.