Corn Souffle

This is a pleaser.  It looks very impressive and tastes amazing.  It's actually pretty easy and there is not much to it.  Some corn, milk, flour and eggs.

Ingredients:


1 Tbs of Unsalted Butter (If you use sallted butter it will be too salty)
2 Tbs of Flour
1 Cup of Milk
2 Eggs, Separated
2 Cups of Corn (Frozen is good, Fresh is much better)
3/4 tsp of Salt
1/4 tsp of Pepper

Butter a 1 1/2 quart souffle dish or casserole dish.  Preheat the oven to 350 degrees.  Melt the butter in a saucepan and add the flour.  Whisk constantly over medium heat for 2 to 3 minutes.  Slowly whisk in the milk.  Once the milk has been added then continue whisking and cooking for 2 to 3 minutes more.  Remove from the heat and whisk the egg yoke in a bowl.  Slowly add the milk and flour mixture to the egg and return to the saucepan and heat for 1 to 2 minutes over the medium heat and then remove from the heat.  Pour into a large mixing bowl and add the corn, salt and pepper.

Whip the egg white till firm but not dry.  Gently stir in about 1/4 of the egg whites into the remaining ingredients that are set aside.  Once it is integrated gently fold the remaining egg whites into the mixture. Pour or spoon into the souffle dish and bake for 30-40 minutes until the top is lightly brown.  Serve immediately.  Yum!
Enjoy!