Roasted red peppers and corn pair up in this colorful Southwestern-inspired soufflé.
Vegetable cooking spray
1 cup coarsely shredded carrot
1/4 cup finely chopped onion
1 (10-ounce) package frozen cream-style corn
2 tablespoons all-purpose flour
1 tablespoon yellow cornmeal
1 cup skim milk
1 (4-ounce) carton egg substitute
2 tablespoons chopped bottled roasted red bell pepper
1 teaspoon minced fresh or 1/4 teaspoon dried 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
How to Make It
Preheat oven to 400°.
Cut a piece of foil long enough to fit around a 2-quart soufflé 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 soufflé dish. Bake at 400° for 10 minutes. Reduce oven temperature to 350°, and bake an additional 45 minutes or until puffed and golden. Carefully remove foil collar, and serve immediately.