Aunt Ethels Corn Souffle

•  1/4 c butter
• 1/4 c flour
• 2/3 c milk 
• 1 c or more cream style corn
• 3 well beaten eggs
• 1/2 tsp salt
• 1/4-1/2 c grated cheese
• 1 tbsp chopped green bell pepper
• 1 tbsp chopped pimento
• 3 stifly beaten egg whites

1. Melt butter, add flour and stir into a smooth paste
2. Add milk and salt
3. Cook until thick, stirring constantly
4. Remove from heat
5. Add beaten egg, cheese and pepper
6. Fold in egg whites
7. Pour into a buttered baking dish 9x13 or smaller
8. Bake at 350 until firm

makes 4-6 servings