Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 1997


Recipe Summary test

6 servings (serving size: 1 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°.

  • Place first 8 ingredients in a food processor; process until blended, scraping sides of processor bowl once. Add cheddar cheese; pulse 2 times or until well-blended. Spoon corn mixture into a large bowl.

  • Beat egg whites and cream of tartar at high speed of a mixer until stiff peaks form. Gently fold one-fourth of egg white mixture into corn mixture; gently fold in remaining egg white mixture. Pour mixture into a 2 1/2 quart souffle dish coated with cooking spray.

  • Place souffle in a 400° oven; immediately reduce oven temperature to 375°, and bake 45 minutes or until puffy and golden.

Nutrition Facts

187 calories; calories from fat 29%; fat 6.1g; saturated fat 2.8g; mono fat 1.8g; poly fat 0.6g; protein 14.9g; carbohydrates 19.1g; fiber 1.5g; cholesterol 87mg; iron 1mg; sodium 467mg; calcium 239mg.