2 tbsp. butter
1/4 c. flour
1 c. milk
White pepper and salt to taste
Nutmeg and cayenne to taste
4 eggs, separated
1 c. corn, cream style
1 tbsp. dry mustard

Make white sauce with butter, flour and milk. Season with pepper, salt, nutmeg and cayenne. Simmer several minutes and let cool. Add 4 egg yolks, beat well and add 1/4 cup creamed corn and mustard. Whip egg whites and pour over sauce and mix. Spoon half mixture into buttered souffle dish. Cover with 3/4 cup creamed corn. Add remainder of mixture atop. Bake at 375 degrees in preheated oven for 35 minutes. Serve with salad.