Corn and Green Chili Soufflé

4 cups 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.