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Take a elegant souffle and give it a Southwestern twist.

Corn and Green Chile Souffle

4 cups whole corn kernels, divided use
4 cups milk
3/4 cup cornmeal
2 large eggs, beaten
2 (3-ounce) cans diced green chiles, drained
1 1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper

1. In bowl of food processor, puree 2 cups of the corn; remove to large bowl and stir in remaining corn, set aside.
2. 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.
3. 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.

Serves 8.

Nutrition Facts
Calories 200 calories
Protein 9 grams
Fat 3 grams
Sodium 410 milligrams
Cholesterol 45 milligrams
Saturated Fat 1 grams
Carbohydrates 36 grams
Fiber 3 grams

Recipe provided courtesy of Pork: The Other White Meat.