Corn Soufflé: The Best Corn Soufflé Recipe from Cook'n

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	Corn Soufflé

Serves: 2

Print this Recipe

   2 teaspoons reduced-fat margarine
   2 tablespoons flour
   1 cup fat-free milk
   1 teaspoon garlic powder
   1 teaspoon tarragon
   3 eggs, separated
   2 cups canned corn, drained

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Method

1. Preheat oven to 350 degrees.

2. Melt margarine in medium saucepan over low heat. Add flour and stir until smooth. Cook 1 minute, stirring constantly. Gradually add milk and cook over medium heat, stirring constantly, until thick and bubbly. Stir in garlic powder and tarragon.

3. In a large bowl, beat egg yolks until thick. Gradually stir about one-quarter of white sauce into yolks. Add remaining sauce and stir in corn.

4. Beat egg whites until stiff. Gently fold into corn mixture. Spoon mixture into a small 1 1/2-qt soufflé dish that has been coated with cooking spray.

5. Bake for 50 minutes or until puffed and golden. Serve immediately.

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