Bacon and Corn Souffle

Preheat the oven to 375 F.

Add the corn kernels and milk to a blender and puree until smooth. Set aside.

In a large skillet over medium heat, melt the butter and whisk in the flour until thoroughly combined. On medium heat, whisk in the corn mixture and continue cooking for a few minutes until it thickens. Remove from the heat, add the crumbled bacon, cheddar cheese and scallions. Season to taste.

Whisk the egg yolks into the corn mixture. In a separate bowl, beat the egg whites until they form stiff peaks and gently fold them into the corn mixture.

Butter two 15 ounce ramekins (or 4 smaller ones) and coat the bottom of each with the breadcrumbs. Pour half the corn mixture into each ramekin. Bake at 375 F for 10 minutes, reduce the heat to 350 F and bake for an additional 15 minutes. Carefully remove them from the oven. The souffles will be tall when they first come out of the oven but will fall quickly so serve immediately.