Yield
10 servings (serving size: about 1/2 cup)

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Place 1 cup corn in a blender or food processor; process until pureed. Set aside.

Step 3

Cook bacon in a large saucepan over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Increase heat to medium-high. Add remaining 2 cups corn, onion, celery, bell pepper, and jalapeño to drippings in pan; sauté 7 minutes. Combine cornmeal and flour; sprinkle over vegetables. Cook 1 minute, stirring frequently. Stir in pureed corn, broth, milk, salt, and black pepper; bring to a boil. Reduce heat; simmer 20 minutes or until very thick, stirring frequently. Spoon into a large bowl; cool 15 minutes, stirring occasionally.

Step 4

Place cream of tartar and egg whites in a medium bowl; beat with a mixer at high speed until foamy. Gradually add sugar, beating at high speed until stiff peaks form. Gently stir one-fourth of egg white mixture into corn mixture; gently fold in remaining egg white mixture, crumbled bacon, and cilantro. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

Step 5

Place in a 400° oven; immediately reduce oven temperature to 375° (do not remove soufflé from oven). Bake 35 minutes or until puffy and set. Serve immediately.

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