MMMMM----- Recipe via Meal-Master (tm) v8.01
       Title: CORN SOUFFLE
  Categories: Vegetables, Breakfast, Main dish, Mexican, Spices
       Yield: 6 servings
       3 tb Margarine Or Butter
       3 tb Unbleached Flour
     1/4 ts Sugar
     1/4 ts Cumin; Ground
     1/4 ts Nutmeg; Ground
     1/4 ts Red Pepper; Ground
       1 c  Milk
       3    Eggs; Large, Separated
       2 tb Onion; Finely Chopped
       2 tb Green Chiles; Finely Chopped
   8 3/4 oz Whole KernelCorn;Drained,1cn
 MMMMM------------------GREEN CHILE CHEESE SAUCE-----------------------
     1/2 c  Cheddar Cheese; Shredded,2oz
     1/4 c  Green Chiles; Finely Chopped
     1/3 c  Half & Half
       1 tb Onion; Finely Chopped
       1 ts Cumin; Ground
     1/4 ts Salt
   Heat the oven to 350 degrees F.  Butter a 1-quart souffle dish or
   casserole.  Heat the margarine in a 2-quart saucepan over low heat
   until melted.  Stir in the flour, sugar, cumin, nutmeg, and red
   pepper.  Cook over low heat, stirring constantly, until the mixture
   is smooth and bubbly. Stir in the milk, heat to boiling, stirring
   constantly.  Boil and stir for 1 minute.  Beat the egg yolks slightly
   in a medium bowl.  Stir at least half of the hot mixture gradually
   into the egg yolks.  Stir the hot mixture back into the saucepan.
   Boil and stir for 1 minute.  Remove from the heat and stir in the
   onion, chiles, and corn.  Beat the egg whites in another medium bowl
   on high speed, on an electric mixer, until stiff. Stir about 1/4 of
   the egg whites into the corn mixture.  Fold the corn mixture into the
   remaining egg whites.  Carefully pour the mixture into the souffle
   dish.  Bake uncovered until a knife inserted in the center comes out
   clean, about 50 minutes.  Prepare the Green Chile Cheese Sauce. Serve
   the souffle with the sauce when souffle is done.
   Heat all the ingredients over low heat, stirring constantly, until the
   cheese is melted.