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Title: Corn & Spinach Souffle
Categories: Souffle Vegetable Side dish
Yield: 8 Servings

1 3/4cFresh corn, cooked
1 1/4cChopped cooked spinach, well drained
1/4cButter or margarine
2tbFlour
1 1/2tsSalt
3/4cEvaporated milk
3 Eggs, lightly beaten
1tbChopped pimientos
2tsDried minced onion

Combine corn and spinach and set aside. In a saucepan over low heat, melt butter. Add flour and stir to make a smooth paste. Stir in salt. Gradually add milk. Cook, stirring constantly, until thickened. Cool. Combine eggs, pimientos and onion. Fold into cooled butter mixture. Fold in corn and spinach. Pour into a greased 8 1/2"x4 3/8"x2 1/2" loaf pan. Bake at 350F for 45 to 50 mintues or until done. Slice to serve.

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