Corn And Green Chile Souffle

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   In bowl of food processor, puree 2 cups of the corn; remove to large bowl and stir in remaining corn, set aside. Heat milk in large saucepan until very hot and stir in the cornmeal; cook, stirring, about 5 minutes, until thickened. Stir in reserved corn mixture and remaining ingredients. Pour mixture into a buttered 2-quart souffle dish or casserole and bake in a 350 degrees F. oven until filling is set and crown is browned on top, about 1 hour and 10 minutes.

* Per serving · 4 servings · Values may vary.

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