Sweet and Spicy Corn Souffle

1 can corn kernels
1 can creamed corn
2 eggs
2 Tbsp milk
2 Tbsp flour
1 Tbsp sugar (heaping)
1 Tbsp diced jalapenos (heaping, canned)
Dash of salt

Preheat oven to 350.
Combine ingredients and divide into 4 invidivual ramekins or casserole dishes.
Sprinkle the top of each with salt.
Optional: sprinkle the top of each with shredded cheese (mexican blend)
Bake for 75 minutes.
Let cool for 10 minutes before serving.

For a large casserole, double the recipe and bake in a 2 Qt casserole dish.