corn souffle

Adapted from The Everything Gluten-Free Cookbook. Serves four to six.

• 1/2 c. corn or rice flour
• 1/4 c. soy milk
• 3 eggs, separated
• 3 t. gluten-free baking powder
• 2 T. finely grated parmesan cheese
• salt, pepper, and 1 t. favorite herbs to taste
• 1 c. fresh corn, cut off the cob

Preheat the oven to 375. Whirl the flour, milk, egg yolks, baking powder, cheese, salt, pepper, and herbs in a food processor. Place in a bowl and add the corn.

Beat the egg whites until stiff and fold them into the mixture.

Spray a 2-quart souffle mold with nonstick spray. Pour the mixture into the mold and place in the middle of the oven for 25-30 minutes, until brown and puffed. Serve hot.