Lactose-Free Corn Soufflé
Donʼt be intimidated by soufflés! They are delightful to serve and to eat. This recipe is very easy to prepare and adds elegance to your table alongside chicken or grilled veggies.
Serves: 6Hands-on: 20 minutesTotal: 1 hourDifficulty: Easy
- Nonstick cooking spray
- 3 cups soy milk
- 1 tsp. salt
- 1 cup yellow cornmeal
- ¼ cup lactose-free margarine, cut into 4 pieces
- 2 Tbsp. sugar
- ¾ cup white corn kernels, fresh or frozen
- 6 large eggs, separated
- ¼ tsp. cream of tartar
- Preheat oven to 375°F. Coat a 2-quart soufflé dish with cooking spray.
- Combine soy milk and salt in a large saucepan over medium-high heat. Bring mixture to a simmer. Take care not to boil. Reduce heat to low.
- Gradually add cornmeal, whisking constantly so that lumps do not form. Continue cooking until mixture begins to thicken, about 3 minutes. Add margarine and sugar, whisking until the margarine melts, 45–60 seconds. Stir in corn.
- Remove from the heat. Allow to cool for 10 minutes, occasionally stirring. In a large bowl, whisk egg yolks until well blended. Gradually add cornmeal mixture to yolks, stirring to blend.
- Beat egg whites and cream of tartar in a medium mixing bowl with an electric mixer on high speed until soft peaks form. Gently fold beaten whites into cornmeal mixture until just combined. Be careful not to over mix or the soufflé won't rise. Pour mixture into prepared soufflé dish. Bake about 40 minutes. Soufflé will puff up and turn a beautiful golden brown. Serve immediately.