Pine Needle Cornbread Souffle // Summer's Best, Episode: Davies

1 cup cornmeal (250 ml)
1/2 tsp baking soda (2.5 ml)
1/4 tsp salt (1 ml)
2 eggs
1 cup non-fat plain yogurt (250 ml)
1 cup creamed-style corn (250 ml)
1/4 cup evaporated skim milk (60 ml)
2 tbsp vegetable oil (30 ml)

Instructions:

1. Combine cornmeal, baking soda and salt. 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.
2. Bake in a preheated 350ºF (180 C) oven 35 to 45 minutes, or until a toothpick inserted in the centre of the soufflé comes out clean. Serve hot. Serves 6.