Recipe Archives->Vegetables->Corn Souffle 02

Corn Souffle
Serves 6

vegetable cooking spray
1 cup coarsely shredded carrot
1/4 cup finely chopped onion
10 ounces frozen cream-style corn
2 tablespoons all-purpose flour
1 tablespoon yellow cornmeal
1 cup skim milk
4 ounces egg substitute
2 tablespoons bottled roasted red bell pepper, chopped
1 teaspoon minced fresh cilantro
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon pepper
4 egg whites, at room temperature
1/2 teaspoon cream of tartar

Preheat oven to 400F.  Cut a piece of foil long enough to fit around
a 2-quart souffle dish, allowing a 1-inch overlap; fold foil
lengthwise into thirds. Lightly coat one side of foil and bottom
of dish with cooking spray. Wrap foil around outside of dish, coated
side against dish, allowing it to extend 4 inches above rim to form
a collar; secure with string or masking tape. Steam carrot and
onion, covered, 3 minutes; drain, and set aside. Cook corn according
to package directions; set aside.

Combine flour and cornmeal in a medium saucepan. Gradually add milk,
stirring with a wire whisk until well-blended. Stir in corn. Bring
milk mixture to a boil over medium heat, and cook 1 minute or until
thickened, stirring constantly.  Place egg substitute in a large
bowl. Gradually add hot milk mixture to egg substitute, stirring
constantly with a wire whisk. Stir in carrot mixture, bell pepper,
cilantro, salt, chili powder, and pepper; set aside. Beat egg whites
and cream of tartar at high speed of a mixer until stiff peaks form.
Gently stir one-fourth of egg white mixture into milk mixture.
Gently fold in the remaining egg white mixture. Pour mixture into
prepared souffle dish.  

Bake at 400F for 10 minutes. Reduce oven temperature to 350F, and
bake an additional 45 minutes or until puffed and golden. Carefully
remove foil collar, and serve immediately.

Printable version: corn-souffle02.txt.