Creamed corn and cheese soufflé

Total Time
40 min
5 min
35 min
If you like, stir some chopped Canadian bacon or chopped frozen spinach that’s been thawed and squeezed dry. Or add some heat by mixing in a little cayenne pepper into the cornmeal mixture. Serve with a garden salad loaded with fresh veggies for either a meatless brunch or dinner meal. You’ll get increased volume from the egg whites if you allow them to come to room temperature before beating. For best results, make sure to use a large rubber spatula to thoroughly fold the egg whites into the corn mixture; cut down to the bottom of the bowl, lift, and turn the whites over, turning the bowl as you go.


1% low-fat milk

2 cup(s)

Unsalted butter

1 Tbsp

Uncooked unenriched white cornmeal

½ cup(s)

Canned cream style white corn

14¾ oz

Shredded fat-free Cheddar cheese

1 cup(s)

Uncooked egg yolk(s)

4 large

Egg white(s)

4 large, at room tempurature

Cream of tartar

¼ tsp


  1. Bring the milk and butter to a boil in a large nonstick saucepan over medium-high heat. Slowly add the cornmeal in a thin, steady stream, whisking constantly. Reduce the heat and continue stirring until the mixture is thickened and smooth, about 5 minutes. Remove the pan from the heat and stir in the corn and cheese. Add the egg yolks, one at a time, stirring until blended. Transfer the mixture to a bowl and let cool slightly.
  2. Preheat the oven to 375°F. Spray a 2-quart baking dish with nonstick spray.
  3. With an electric mixer on high speed, beat the egg whites until foamy; add the cream of tartar and beat until stiff but not grainy. Stir one-fourth of the egg whites into the cornmeal mixture. Fold in the remaining egg whites with a rubber spatula. Scrape the mixture into the baking dish. Bake until puffed and cooked through, about 35 minutes. Serve at once.