Cornbread Soufflé

• Serves: 6
• Course: Snack

Ingredients

• 1 cup (250 ml) cornmeal
• 1/2 tsp (2 ml) baking soda
• 1/4 tsp (1 ml) salt
• 2 eggs
• 1 cup (250 ml) non-fat plain yogurt
• 1 cup (250 ml) cream-style corn
• 1/4 cup (60 ml) evaporated skim milk
• 2 tbsp (30 ml) vegetable oil

Preparation

1. 1. Combine cornmeal, baking soda, and salt.
2. 2. Beat eggs, yogurt, corn, milk, and oil together to blend. Add dry ingredients, stirring just to moisten. Spoon into a greased 5-cup (1.25 L) casserole dish.
3. 3. Bake in preheated 350ºF (180ºC) oven 35-45 minutes, or until a toothpick inserted in the centre of the soufflé comes out clean. Serve hot.
4. Tips:
5. You can also use 1% or 2% yogurt.
6. To serve, spoon out for a casual look or cut in wedges. It's firm enough to turn out of the dish for easy slicing.