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4 cups whole corn kernels, divided
4 cups milk
3/4 cup cornmeal
2 eggs, beaten
2 3-oz. cans diced green chiles, drained
1 1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
In bowl of food processor, puree 2 cups of the corn; remove to large bowl and stir in remaining corn, set aside.
Heat milk in large saucepan until very hot and stir in the cornmeal; cook, stirring, about 5 minutes, until thickened.
Stir in reserved corn mixture and remaining ingredients
Pour mixture into a buttered 2-quart souffle dish or casserole and bake in a 350 degrees F. oven until filling is set and crown is browned on top, about 1 hour and 10 minutes.
Take a elegant souffle and give it a Southwestern twist.
Calories 200 calories; Protein 9 grams; Fat 3 grams; Sodium 410 milligrams; Cholesterol 45 milligrams; Saturated Fat 1 grams; Carbohydrates 36 grams; Fiber 3 grams
Recipe courtesy of National Pork Board.
For more information about The Other White Meat, visit TheOtherWhiteMeat.com
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