Corn and Spinach Souffle

Directions

1. 1
   Combine corn and spinach and set aside.
2. 2
   In a saucepan over low heat, melt butter.
3. 3
   Add flour and stir to make a smooth paste.
4. 4
   Stir in salt.
5. 5
   Gradually add milk.
6. 6
   Cook, stirring constantly, until thickened.
7. 7
   Cool.
8. 8
   Combine eggs, pimientos and onion.
9. 9
   Fold into cooled butter mixture.
10. 10
    Fold in corn and spinach.
11. 11
    Pour into a greased 8-1/2x4-3/8x2-1/2-inch loaf pan.
12. 12
    Bake at 350F for 45 to 50 mintues or until done.
13. 13
    Slice to serve.