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Ingredientes
- 2 x fresh corn ears
- 1 tsp extra virgin olive oil
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 c. lowfat milk
- 2/3 c. cornmeal
- 2 lrg Large eggs
- 1 Tbsp. Dijon mustard
- 1Â 1/2 c. Colby Cheddar cheese in 1/2" cubes
Direcciones
- Preheat oven to 500 degrees. Rub the corn with extra virgin olive oil and season with salt and pepper. Arrange the corn on a baking sheet and roast, turning once, for 15 min. When cold sufficient to handle, cut the kernels from the cob.
- Lower the oven to 375 degrees. Butter a 1-qt souffle dish or possibly glass baking dish. In a medium saucepan, heat the lowfat milk till just boiling. Slowly add in the cornmeal, whisking constantly. Cook the mix, whisking, till thick and smooth, about 2 min. Transfer to a bowl and season with salt and pepper to taste. Let cold slightly. Stir in the egg yolks and mustard and combine well. Stir in the corn and Colby cheese.
- In a bowl with an electric mixer, beat the egg whites till they just hold stiff peaks. Gently fold egg whites into cornmeal mix till just combined. Pour batter into prepared dish and bake in middle of oven till just puffed and golden brown, about 40 min.
- This recipe yields 4 side dish servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 4 servings | |
| Calories 296 | |
| Calories from Fat 80 | 27% |
| Total Fat 9.04g | 11% |
| Saturated Fat 3.93g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 121mg | 40% |
| Sodium 438mg | 18% |
| Potassium 338mg | 10% |
| Total Carbs 31.48g | 8% |
| Dietary Fiber 1.6g | 5% |
| Sugars 7.78g | 5% |
| Protein 21.87g | 35% |
