Wednesday, February 13, 2008

Corn Souffle

2 Cups kernel of fresh corn
1 Cup of munster cheese, cubed
4 Tablespoon butter, cut into small pieces
Salt and pepper
5 Eggs, well beaten

Combine the corn, cheese and butter in a blender or food processor. Season to taste with salt and pepper and add the beaten eggs. Blend on high speed until the mixture is smooth. Pour into a buttered souffle dish and set the dish in a pan with hot water in a preheated 350 oven. Bake 1 hour or until set.

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