THIRD PRIZE:
Cornbread Soufflé // Margaret Davies - Boshkung Lake, ON
Ingredients 1 cup cornmeal (250 ml) 1/2 tsp baking soda (2 ml) 1/4 tsp salt (1 ml) 2 eggs 1 cup non-fat plain yogurt (250 ml) 1 cup cream-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.
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. 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. Makes about 6 servings.
Cottage Tips:
- You can also use 1% or 2% yogurt.
- 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.
