Corn Soufflé
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INGREDIENTS 1 tablespoon butter
2 tablespoons flour
1 cup milk
2 eggs, separated
2 cups cooked, canned, or frozen (thawed) corn kernels
1 teaspoon salt
1/4 teaspoon freshly ground pepperPreheat the oven to 350 degrees. Generously butter a 1-1/2 quart casserole.
Melt the butter in a pan, slowly stir in the flour, and cook over moderate heat for 2 minutes, stirring constantly. Slowly add the milk and continue stirring constantly until thickened; continue to cook for 2 or 3 more minutes.
Stir the egg yolks in a small bowl, then add a little of the hot milk mixture, stirring briskly. Add the yolk mixture to the milk mixture in the pan, stir for 1 minute, then remove from the heat and add the corn, salt, and pepper; set aside.
Beat the egg whites until stiff but not dry. Fold a fourth of the whites into the corn mixture and blend, then gently fold in the remaining whites.
Spoon into the prepared casserole and bake for about 30 to 35 minutes.