Aunt Connie'S Corn Souffle - cooking recipe

Ingredients

1 Tbsp. butter
2 Tbsp. flour
1 c. milk
2 c. corn (fresh, frozen or canned)
2 egg yolks
1 1/4 tsp. salt
pepper
2 egg whites

Preparation

Melt butter and stir in flour.
Gradually add milk and bring to boiling point, don't scald).
Add corn and 2 egg yolks, beaten thick.
Season and cook for 10 minutes.
Fold in
egg whites that have been beaten stiff.
Spoon into unbuttered baking dish.
Bake for 30 minutes at 350\u00b0.