This savory egg and cheese puff is more akin to a pudding than a soufflé, so don't dismay when it loses some of its height.

Source: EatingWell Magazine, April 1998


Recipe Summary

1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a 3-quart souffle dish or similar baking dish with cooking spray.

  • Bring milk and scallions to a simmer in a heavy medium saucepan over medium heat. Whisking constantly, slowly sprinkle in cornmeal. Cook, whisking constantly, until mixture has thickened, about 5 minutes. Remove from heat and let cool for 10 minutes. Whisk in egg yolks, Parmesan, Cheddar, 1/2 teaspoon salt and pepper.

  • About 45 minutes before serving, beat the 7 egg whites and remaining 1/2 teaspoon salt in a large mixing bowl with an electric mixer on high speed until soft peaks form. Whisk one-fourth of the beaten whites into the cornmeal mixture. With a rubber spatula, fold in remaining whites. Spoon batter into the prepared baking dish and smooth the top.

  • Bake the puff until puffed and golden brown, 30 to 35 minutes. Serve immediately.


Make Ahead Tip: Prepare through Step 2, cover and refrigerate for up to 2 days. Return to room temperature before continuing.

Nutrition Facts

177 calories; protein 11.8g; carbohydrates 20.3g; dietary fiber 1.7g; sugars 5.1g; fat 5.3g; saturated fat 2.5g; cholesterol 60.1mg; vitamin a iu 606IU; vitamin c 2.9mg; folate 21.6mcg; calcium 225.8mg; iron 1.2mg; magnesium 25.7mg; potassium 275.3mg; sodium 519.5mg; thiamin 0.2mg.

1 starch, 1 high-fat meat