Corn Souffle - cooking recipe

Ingredients

1/4 c. butter
2/3 c. milk
2 large eggs, separated
salt and pepper
1/4 c. flour
1 can cream-style corn
1 tsp. sugar

Preparation

Melt butter and flour, gradually add milk.
When well cooked add corn and well beaten egg yolks.
Add salt and pepper, sugar to taste.
Fold in egg whites which have been beaten to semi-stiff peaks.
Put in 8 x 8-inch baking dish.
Bake 30 minutes at 325\u00b0.