Easy Corn Souffle - cooking recipe

Ingredients

1 can cream-style corn
1 c. milk
3 large eggs, separated
1 Tbsp. melted butter
1 Tbsp. sugar

Preparation

Boil corn and milk together for about 10 minutes.
Stir in butter, sugar and beaten egg yolks.
Beat egg whites stiff (not dry).
Fold into corn mixture.
Pour into a lightly greased 2-quart casserole.
Bake, uncovered, in a moderate oven at 350\u00b0 for 35 minutes.
Makes about 10 servings.