Corn Souffle



4 servings

2 tablespoons butter or margarine
4 tablespoons flour
1 cup skim milk
3/4 cup corn
2 tablespoons green pepper, chopped
3 egg yolks, beaten
Egg whites, stiffly beaten


Melt margarine. Add flour, stirring until smooth. Add milk and cook, stirring until thick. Add corn and peppers and stir in egg yolks. Remove sauce from heat and fold in egg whites. Pour mixture into an ungreased 1 1/2-quart casserole dish. Set in pan of hot water and bake at 350 degrees F until firm, about 45 to 60 minutes. Test by inserting a sharp pointed knife in the center - if it comes out clean, the souffle is done.

Nutrition information: