Delicious Corn Soufflé

Makes 6 servings

3	eggs
3	tablespoons all-purpose flour
1	tablespoon sugar
1/2	teaspoon black pepper
1	can (16-1/2 ounces) cream-style corn
2	cups frozen whole kernel corn, thawed and drained
1	cup (4 ounces) shredded Mexican cheese blend or Monterey Jack cheese
1	jar (2 ounces) chopped pimientos, drained
1/3	cup milk

Preheat oven to 350°F. Spray 8-inch round baking dish with nonstick cooking spray. Place dish in oven.
Combine eggs, flour, sugar and pepper in large bowl; beat with electric mixer at high speed until smooth. Stir in cream-style corn, corn kernels, cheese, pimientos and milk. Pour into hot baking dish.
Bake, uncovered, 55 minutes or until set. Let stand 15 minutes before serving. Garnish as desired.

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Delicious Corn Soufflé