Santa Fe Corn Souffle

Serves 6
Recipe By: Cooking Light Magazine

vegetable cooking spray
1 cup coarsely shredded carrot
1/4 cup finely chopped onion
10 ounces frozen cream-style corn
2 tablespoons all-purpose flour
1 tablespoon yellow cornmeal
1 cup skim milk
4 ounces egg substitute
2 tablespoons bottled roasted red bell pepper -- chopped
1 teaspoon minced fresh cilantro
--or 1/4 teaspoon dried cilantro
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon pepper
4 egg whites -- at room temperature
1/2 teaspoon cream of tartar

Preheat oven to 400 oF. Cut a piece of foil long enough to fit around a
2-quart souffle dish, allowing a 1-inch overlap; fold foil lengthwise
into thirds. Lightly coat one side of foil and bottom of dish with
cooking spray. Wrap foil around outside of dish, coated side against
dish, allowing it to extend 4 inches above rim to form a collar; secure
with string or masking tape. Steam carrot and onion, covered, 3 minutes;
drain, and set aside. Cook corn according to package directions; set
aside. Combine flour and cornmeal in a medium saucepan. Gradually add
milk, stirring with a wire whisk until well-blended. Stir in corn. Bring
milk mixture to a boil over medium heat, and cook 1 minute or until
thickened, stirring constantly. Place egg substitute in a large bowl.
Gradually add hot milk mixture to egg substitute, stirring constantly
with a wire whisk. Stir in carrot mixture, bell pepper, cilantro, salt,
chili powder, and pepper; set aside. Beat egg whites and c! ream of
tartar at high speed of a mixer until stiff peaks form. Gently stir
one-fourth of egg white mixture into milk mixture. Gently fold in the
remaining egg white mixture. Pour mixture into prepared souffle dish.
Bake at 400 F for 10 minutes. Reduce oven temperature to 350 oF, and bake
an additional 45 minutes or until puffed and golden. Carefully remove
foil collar, and serve immediately. Yield: 6 servings.

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