This old favourite gets a modern—and healthier—update, thanks to the addition of non-fat yogurt, and by replacing cream with evaporated skim milk. The resulting cornbread soufflé is lighter, and more moist, than traditional versions. You can also use 1% or 2% yogurt if you prefer. When it comes time to serve, either spoon the cornbread out of the dish, or cut into wedges. It should be firm enough to turn out of the baking dish for easy slicing.
Want a cheesy cornbread? Try this version with wheat beer and cheddar.
1 cup cornmeal
½ tsp baking soda
¼ tsp salt
1 cup non-fat plain yogurt
1 cup cream-style corn
¼ evaporated skim milk
2 tbsp vegetable oil
1. Combine cornmeal, baking soda, and salt.
2. Beat eggs, yogurt, corn, milk, and oil together to blend. Add dry ingredients, stirring just to moisten. Spoon into a greased 5-cup casserole dish.
3. Bake in preheated 350°F oven 35-45 minutes, or until a toothpick inserted in the centre of the soufflé comes out clean. Serve hot. Makes about 6 servings.
Things we love about the cottage: corn on the cob.
This article was originally published in the April/May 2001 issue of Cottage Life.
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