Corn Pudding Souffle

1. 1

   In a saucepan, melt butter.

2. 2

   Add green pepper and saute for 1 minute until pepper is tender.

3. 3

   Stir in flour and slowly add half and half cream, whisking while cooking until mixture is very thick.

4. 4

   Stir in mustard, salt and cheese.

5. 5

   Blend in corn and egg yolks with the cheese mixture; set aside.

6. 6

   Whisk egg whites until stiff but not dry.

7. 7

   Fold into cheese/corn mixture and blend thoroughly.

8. 8

   Turn into a buttered 1 to 2-quart casserole or souffle dish.

9. 9

   Bake at 350u00b0

10. 10

    for 40 minutes or until golden and puffy.

11. 11

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.