Corn Pudding Souffle

• 2 Tbsp. butter or margarine
• 1/4 c. chopped green pepepr
• 4 Tbsp. all-purpose flour
• 1 c. half and half cream
• 1 tsp. dry mustard
• 1/2 tsp. salt
• 1 c. shredded sharp Cheddar cheese
• 1 pkg. (10 oz.) size frozen whole kernel corn, thawed
• 3 eggs, separated

1. In a saucepan, melt butter.
2. Add green pepper and saute for 1 minute until pepper is tender.
3. Stir in flour and slowly add half and half cream, whisking while cooking until mixture is very thick.
4. Stir in mustard, salt and cheese.
5. Blend in corn and egg yolks with the cheese mixture; set aside.
6. Whisk egg whites until stiff but not dry.
7. Fold into cheese/corn mixture and blend thoroughly.
8. Turn into a buttered 1 to 2-quart casserole or souffle dish.
9. Bake at 350u0b0
10. for 40 minutes or until golden and puffy.
11. Serve immediately.

butter, green pepepr, flour, cream, dry mustard, salt, cheddar cheese, kernel corn, eggs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=177798 (may not work)