Corn and Green Chili Soufflé
each: whole kernel corn, divided, and milk
3/4 cup cornmeal
2 eggs beaten
2 (3-ounce) cans diced green chilies, drained
1-1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon ground black pepper
Preheat oven to 350° F.
In bowl of food processor, purée 2 cups corn; remove to large
bowl and stir in remaining corn; set aside.
Heat milk in large
saucepan until very hot.
Stir in cornmeal; cook stirring, 5
minutes, until thickened.
Stir in reserved corn mixture, eggs, green chilies, chili
powder, salt and pepper.
Pour mixture into a buttered 2-quart
soufflé dish or casserole and bake until filling is set and crown is browned,
about 1 hour and 10 minutes.