¼ cup butter, melted
¼ cup all-purpose flour
¼ teaspoon salt
⅛ teaspoon ground red pepper
1 ¼ cups milk
2 cups shredded sharp Cheddar cheese
1 (8-oz.) can whole kernel corn, drained
6 eggs, separated
In 2-quart casserole, combine butter, flour, salt and pepper.
Gradually stir in milk.
Place dish on non-stick metal tray.
Cook for 4 to 6 minutes according to your Advantium model's cooking settings until slightly thickened, stirring every 2 minutes.
Add cheese and corn.
Continue cooking for 2 minutes; stir to blend.
In small mixing bowl, beat egg yolks.
Stir small amount of cheese sauce into egg yolks; return yolk mixture to sauce, blending well.
In medium bowl, beat egg whites until soft peaks form.
Fold egg whites into cheese mixture just until blended.
Pour into a greased 2½-quart souffle dish.
Cook for 21 to 23 minutes according to your Advantium model's cooking settings until top is puffed and golden and center is set.