410g can whole kernel corn
6-8 PEPPADEW® Mild Peppers, chopped
Salt and Pepper
100g grated mature Cheddar cheese
3 eggs, separated
410g can cream style sweet corn
Preheat the oven at 190C. Melt the butter in a heavy pan, stir in the flour and cook for 1 minute. Gradually add the milk, stirring until the mixture becomes a thick, smooth sauce. Stir in 2/3 of the cheese until melted, then mix in both lots of sweet corn. Add the PEPPADEW® peppers, season well and cool slightly. Stir the egg yolks into the mixture. Whip the egg whites until stiff and fold them in, then spoon the mixture into a lightly greased 23-25 cm soufflé dish or casserole pan. Sprinkle with the remaining cheese and bake for 45 minutes to 1 hour until risen, lightly set and golden brown on top. Enjoy!