Western Corn Souffle
|Butter||1 1⁄2 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Dry mustard||1 Teaspoon|
|Shredded cheddar cheese||1 Cup (16 tbs)|
|Corn kernels||1 Cup (16 tbs) (cooked)|
|Green pepper||3 Tablespoon, chopped|
|Eggs||3 , separated|
Melt the 1 1/2 tablespoons butter in saucepan, stir in flour, add milk, and cook until thick, stirring or beating to blend.
Add mustard, salt, and cheese, and stir until well blended.
Mix in corn.
Fry green pepper in the 1 tablespoon butter until limp and add to mixture.
Stir in slightly beaten egg yolks, then fold in stiffly beaten egg whites.
Turn into buttered 1 1/2 quart casserole, set in a pan of hot water, and bake in moderate oven (350°) for 45 minutes, or until set.