Take a elegant souffle and give it a Southwestern twist.
- 4 cups corn kernels (divided)
- 4 cups milk
- 3/4 cup cornmeal
- 2 eggs (beaten)
- 6 ounces diced green chiles (drained)
- 1 1/2 teaspoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- In bowl of food processor, puree 2 cups of the corn; remove to large bowl and stir in remaining corn, set aside. Heat milk in large saucepan until very hot and stir in the cornmeal; cook, stirring, about 5 minutes, until thickened. Stir in reserved corn mixture and remaining ingredients. Pour mixture into a buttered 2-quart souffle dish or casserole and bake in a 350 degrees F. oven until filling is set and crown is browned on top, about 1 hour and 10 minutes.