Santa Fe Corn Souffle

By lisajesselson

Ingredients

• cooking spray
• 1 cup coarsely shredded carrot
• 1/4 cup finely chopped onion
• 1 10oz. package frozen cream style corn
• 2 Tbs. flour
• 1 Tbs. yellow corn meal
• 1 cup skim milk
• 1 4oz. carton egg substitute
• 2 Tbs. chopped bottled roasted red bell pepper
• 1/4 tsp. dried cilantro
• 1/2 tsp. salt
• 1/4 tsp. chili powder
• 1/4 tsp. pepper
• 4 egg whites at room temp.
• 1/2 tsp. cream of tartar

Preparation

Step 1

preheat oven to 400 degrees
cut foil long enough to fit around a 2 qt. souffle dish allowing an inch overlap
fold foil into thirds
lightly coat one side of foil and bottom of dish with spray
wrap foil around outside of dish secure with string or masking tape
steam carrot and onion covered 3 min, drain and set aside
cook corn according to directions, set aside
combine flour and cornmeal in med. saucepan
gradually add milk, whisk until well blended
stir in corn
bring to boil over med. heat, cook till thickened (1 min.)
stir constantly
place egg substitute in large bowl
gradually add milk mix to egg
stir constantly with wire whisk
stir in carrot mix, bell pepper, cilantro, salt chili powder, and pepper, set aside
beat egg whites and cream of tartar at high until stiff peaks form
stir 1/4 of egg mix into milk mix
gently fold remaining together
pour mix into prepared dish
bake at 400 for 10 min.
reduce temp to 350 and bake extra 45 min.
or until puffed and golden