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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 112
  • Calories from fat: 26%
  • Fat: 3.2g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 5.3g
  • Carbohydrate: 17.1g
  • Fiber: 1.9g
  • Cholesterol: 5mg
  • Iron: 0.7mg
  • Sodium: 241mg
  • Calcium: 40mg

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

  1. Preheat oven to 400°.
  2. Place 1 cup corn in a blender or food processor; process until pureed. Set aside.
  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.
  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.
  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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