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)
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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
- 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
- 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.
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Sweet Corn Soufflé with Bacon Recipe at a Glance