Servings:
8 to 10 servings
Prep Time:
30 mins
Ingredients
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Nonstick cooking spraysee savings
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1-3/4 cupslow-fat milksee savings
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1 cupcornmeal, preferably stone-groundsee savings
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2 Tbs.sugarsee savings
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1/4 tsp.saltsee savings
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1/4 tsp.freshly ground black peppersee savings
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4 largeeggs, separated, room temperaturesee savings
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2 Tbs.all-purpose floursee savings
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1 Tbs.canola oilsee savings
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3 slicesbacon, crisp-cooked and crumbledsee savings
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1-1/2 cupsfresh or frozen, thawed corn kernels (3 ears corn)see savings
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1 cupshredded sharp cheddar cheese, dividedsee savings
Directions
1.
Preheat oven to 375 degree F. Coat a 2-quart souffle or casserole dish with cooking spray; set aside.
2.
Whisk milk, cornmeal, sugar, salt, and pepper in a large saucepan until smooth. Place over medium-high heat and cook and stir until mixture thickens and is bubbly, about 5 minutes. Remove from heat. Whisk in egg yolks, flour, and canola oil until smooth. Stir in bacon, corn kernels, and 3/4 cup cheddar cheese.
3.
Beat the egg whites in a clean medium bowl with an electric mixer on high until medium peaks form. Fold the whites into the cornmeal mixture in two batches until just combined.
4.
Spoon batter into the prepared dish. Sprinkle with the remaining 1/4 cup cheese. Bake until cooked through, puffed and golden brown on top, 35 to 38 minutes. A knife inserted into the center will come out with moist crumbs attached. Cool at least 10 minutes before serving (bread may sink a little while cooling).
Nutrition information
Calories 258, Total Fat 11 g, Saturated Fat 5 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 127 mg, Sodium 295 mg, Carbohydrate 28 g, Total Sugar 8 g, Fiber 2 g, Protein 12 g, Vitamin C (DV%) 4, Calcium (DV%) 18, Iron (DV%) 6
Percent Daily Values are based on a 2,000 calorie diet
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