Corn Pudding Souffle

Directions

1. 1
   In a saucepan, melt butter.
2. 2
   Add green pepper and saute for 1 minute until pepper is tender.
3. 3
   Stir in flour and slowly add half and half cream, whisking while cooking until mixture is very thick.
4. 4
   Stir in mustard, salt and cheese.
5. 5
   Blend in corn and egg yolks with the cheese mixture; set aside.
6. 6
   Whisk egg whites until stiff but not dry.
7. 7
   Fold into cheese/corn mixture and blend thoroughly.
8. 8
   Turn into a buttered 1 to 2-quart casserole or souffle dish.
9. 9
   Bake at 350°
10. 10
    for 40 minutes or until golden and puffy.
11. 11
    Serve immediately.