Take a elegant souffle and give it a Southwesterntwist.
Recipe: Corn and Green ChileSouffle
4 cups whole corn kernels – divided use
4 cups milk
3/4 cup cornmeal
2 large eggs, beaten
2 (3-ounce) cans diced green chiles, drained
1 1/2 teaspoons chili powder
1 teaspoon salt
1/2 teaspoon pepper
Recipe provided courtesy of Pork: The OtherWhite Meat.
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