Southwest Corn Souffle

A souffle the whole family is sure to enjoy!

Prep: 20 min - Cook: 50 min

3 tablespoons butter, (we recommend LAND O LAKES® Butter)
1/4 cup all pupose flour
2/3 cup (5 fl.-oz. can) CARNATION Evaporated Milk
1/3 cup water
1 can 11 oz. Mexican-style corn, drained
1 can 4 oz. chopped green chiles
3 large eggs, separated
3/4 cup 3 oz. cheddar cheese (shredded), divided


PREHEAT oven to 325°F. Grease 1 1/2-quart baking dish. Chill
small mixer bowl.

MELT butter in large saucepan. Remove from heat. Stir in flour.
Gradually stir in evaporated milk and water. Cook over medium
heat, stirring constantly, until mixture comes just to a boil.
Stir in corn, chiles, egg yolks and 1/2 cup cheese. Beat egg
whites in chilled mixer bowl until stiff peaks form. Fold into
corn mixture. Pour into prepared baking dish.

BAKE for 50 to 55 minutes or until knife inserted near center
comes out clean. Top with remaining cheese. Bake for additional
2 to 3 minutes or until cheese is melted.

Makes 6 servings

____________________________________________________________

This recipe courtesy of Back of the Box Recipes.
www.backofthebox.com Home Page

This recipe used with permission from Nestle and www.verybestbaking.com.