------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
      Title: Corn Souffle
 Categories: Corn Eggs Main dish Mexican Sauces 
   Servings:  6
       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 ea Eggs; Large, Separated 
       2 tb Onion; Finely Chopped 
       2 tb Green Chiles; Finely Chopped 
   8 3/4 oz Whole KernelCorn;Drained,1cn 
 --------------------------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.