Creamed corn and cheese soufﬂé
1% low-fat milk
Uncooked unenriched white cornmeal
Canned cream style white corn
Shredded fat-free Cheddar cheese
Uncooked egg yolk(s)
4 large, at room tempurature
Cream of tartar
- 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.
- Preheat the oven to 375°F. Spray a 2-quart baking dish with nonstick spray.
- 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.