Corn Pudding Souffle - cooking recipe

Ingredients

2 Tbsp. butter or margarine
1/4 c. chopped green pepepr
4 Tbsp. all-purpose flour
1 c. half and half cream
1 tsp. dry mustard
1/2 tsp. salt
1 c. shredded sharp Cheddar cheese
1 pkg. (10 oz.) size frozen whole kernel corn, thawed
3 eggs, separated

Preparation

In a saucepan, melt butter.
Add green pepper and saute for 1 minute until pepper is tender.
Stir in flour and slowly add half and half cream, whisking while cooking until mixture is very thick.
Stir in mustard, salt and cheese.
Blend in corn and egg yolks with the cheese mixture; set aside.
Whisk egg whites until stiff but not dry.
Fold into cheese/corn mixture and blend thoroughly.
Turn into a buttered 1 to 2-quart casserole or souffle dish.
Bake at 350\u00b0
for 40 minutes or until golden and puffy.
Serve immediately.