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 July 1999

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Yield:
4 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • Preheat oven to 375°.

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  • Coat a 1-quart soufflé dish with cooking spray; sprinkle with 2 teaspoons cornmeal, and set aside.

  • Combine 1/2 cup cornmeal, milk, salt, and black pepper in a medium saucepan, and cook over medium heat 5 minutes or until thick, stirring constantly. Remove from heat.

  • Gradually stir 1/2 cup hot cornmeal mixture into egg yolk, and add to remaining cornmeal mixture, stirring constantly. Pour into a large bowl; cool completely.

  • Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold egg whites and cheese into cornmeal mixture. Spoon batter into prepared dish. Bake at 375° for 1 hour or until puffy and browned. Serve immediately.

Nutrition Facts

183 calories; calories from fat 32%; fat 6.6g; saturated fat 3.6g; mono fat 2g; poly fat 0.5g; protein 10.6g; carbohydrates 19.4g; fiber 1g; cholesterol 71mg; iron 1.1mg; sodium 311mg; calcium 223mg.
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