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Corn Souffle's picture
  Butter/Margarine 2 Tablespoon
  Salt 1 Teaspoon
  Ground black pepper 1⁄4 Teaspoon
  Plain flour 1⁄4 Cup (4 tbs)
  Milk 1 Cup (16 tbs)
  Sweet corn kernels 1 Cup (16 tbs) (cooked, drained)
  Eggs 4 (separated)

Pre-heat the oven to 375 F and lightly grease a 2 cups souffle dish.
Melt the butter in a saucepan.
Stir the salt and pepper into the flour, then sprinkle the flour over the hot butter.
Stir well to make a thick paste.
Gradually add the milk to the paste, stirring after each addition, to make a smooth white sauce.
Simmer for 2 minutes, then remove the saucepan from the heat.
Add the sweet corn to the white sauce and stir well.
Remove the sauce from the heat and allow to cool briefly.
Then stir the egg yolks into the sauce.
Beat the egg whites until they are very stiff, then fold them gently into the corn and white sauce mixture.
Turn the mixture into the souffle dish and bake, undisturbed, for 30 minutes.

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