Corn Souffle

INGREDIENTS:

2 cups kernels of young corn, or 2 cups frozen corn, thawed
1/2 pound Munster cheese, cubed
4 tablespoons (1/4 cup) butter, cut into small pieces
salt, white pepper
5 eggs, well beaten
butter
1
Combine the corn, cheese, and butter in a blender or food processor. Season to taste with salt and pepper and pour in the eggs. Blend on high speed until the mixture is smooth. Pour into a buttered 1-1/2-quart souffle dish and set the dish in a pan of hot water in a preheated moderate (350F) oven. Bake for 1 hour, or until a knife inserted in the souffle comes out clean.