Sweet Corn Soufflé with Bacon

The sweet-salty flavor of this soufflé makes it well suited to roasted pork. It bakes in a standard 11 x 7-inch baking dish instead of a special soufflé dish.

Yield:

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

Recipe from

Nutritional Information

Calories 112
Caloriesfromfat 26 %
Fat 3.2 g
Satfat 1.1 g
Monofat 1.2 g
Polyfat 0.6 g
Protein 5.3 g
Carbohydrate 17.1 g
Fiber 1.9 g
Cholesterol 5 mg
Iron 0.7 mg
Sodium 241 mg
Calcium 40 mg

Ingredients

3 cups fresh corn kernels, divided (about 4 ears)
2 bacon slices
1/2 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped red bell pepper
2 tablespoons finely chopped seeded jalapeño pepper (about 1 pepper)
1/4 cup white cornmeal
2 tablespoons all-purpose flour
1 cup fat-free, less-sodium chicken broth
1 cup 2% reduced-fat milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon cream of tartar
4 large egg whites
1 tablespoon sugar
1/3 cup chopped fresh cilantro
Cooking spray

Preparation

Preheat oven to 400°.

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

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.

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.

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.

Note:

Elizabeth Taliaferro,

November 2005