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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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When I got this recipe from a friend, she had the nutrition on there as 3 g fiber and 7 g protein. And I believe it was adapted from a book. All the other numbers were the same. Ingredients:
2 c skim milk |
2 c chicken stock |
3 t olive oil |
1 t honey (dark) |
1 c corn meal |
1 1/4 c corn (fresh or frozen defrosted) |
1 t minced shallot |
1 t fresh thyme |
1 t baking powder |
1/2 t salt |
4 egg whites |
1 t grated parmesan |
Directions:
1. Preheat oven to 375
2. Coat a 3 qt Souffle Dish with olive oil spray.
3. In a saucepan over med heat, combine milk, chicken stock, olive oil, and honey. Heat until very hot but not boiling. Reduce heat to low so it simmers.
4. Add cornmeal while whisking constantly, stir constantly until thickens (approx 5 mins). Transfer to large bowl and add corn, shallots, thyme, baking powder and salt. Stir to combine.
5. In a large spotless bowl use electric mixer on high to beat egg whites to stiff peaks.
6. Gently whisk 1/3 of the whites into cornmeal mixture to lighten it.
7. Use rubber spatula to gently fold remaining whites into batter, mixing just until incorporated.
8. Pour batter into souffle dish and sprinkle with cheese.
9. Bake until puffed and lightly golden (about 35 mins)
10. Let stand 5 mins before serving
11. Tip: Do not open oven door while cooking!
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