Chile-corn souffle
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter or margarine |
| ¼ | cup | Flour |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| ½ | teaspoon | Paprika |
| 1 | cup | Milk |
| 4 | Eggs; separated | |
| 2 | ounces | Canned diced green chiles |
| 1 | cup | Ground fresh corn kernels |
Directions
Melt butter and blend in flour, salt, pepper and paprika. Add milk and cook and stir until thickened. Beat egg yolks lightly, add small amount of hot sauce, blend and return mixture to hot sauce. Cook, stirring, a few minutes. Drain chiles and add to sauce. Stir in corn.
Beat egg whites until stiff but still moist. Fold ⅓ of egg whites into corn mixture, mixing well. Fold in remaining egg whites lightly.
Turn into ungreased 1-quart souffle dish or straight-sided casserole.
Place in pan of hot water and bake at 350F about 50 minutes.
Makes 4 to 6 servings
(C) 1992 The Los Angeles Times
Recipe courtesy of: Karen Mintzias, 05 Feb 93 10:10:40