Corn Pudding II

• nonstick cooking spray
• 3 eggs, separated
• 2 tablespoons white sugar
• 14 cup all-purpose flour, plus more for flouring dish
• 14 cup milk
• 1 teaspoon ground mustard
• 12 teaspoon table salt
• 12 teaspoon ground black pepper
• Tabasco sauce, to taste (optional)
• 2 (15 1/4 ounce) cans whole kernel corn, drained
• 2 (14 3/4 ounce) cans cream-style corn
• 1 cup shredded sharp cheddar cheese

1. Preheat oven to 350F Lightly grease (with spray) and flour a 2-qt souffle dish.
2. Beat egg yolks, sugar, flour, milk, mustard, salt, pepper and Tabasco.
3. Stir in whole kernel corn, cream-style corn and cheese.
4. Whip egg whites to almost-stiff peaks.
5. Fold gently into corn base.
6. Pour mixture into prepared souffle dish.
7. Run your thumb around the edge of the dish, leaving a shallow channel in the top surface of the mixture, being careful NOT to disturb the flour on the wall of the dish (this will help it form a "crown" when it puffs).
8. Bake 60-90 minutes.

nonstick cooking spray, eggs, white sugar, flour, milk, ground mustard, salt, ground black pepper, tabasco sauce, whole kernel corn, creamstyle, cheddar cheese

Taken from www.food.com/recipe/corn-pudding-ii-344819 (may not work)