No Cream Creamed Spinach Corn Souffle

I love cooking Italian food and my secret wish is always to cook French :) Italian food didn't interest Julia Child, due to lack of sort of technique that French food has.  Well true! But that much technique can sometimes be overwhelming. So I stick to my love of cooking Italian  and lay my hands on a French recipe once in a while.

It was a perfect weather to enjoy some savory souffle and with so much spinach in my fridge; courtesy Costco; I immediately thought creamed spinach corn souffle. TaDa! I made many variations to give it the perfect healthy twist and despite all techniques and twists it turned out great. I can say you have to be Julia Child to tell the difference...hahahaha...am that confident.

The recipe does involve several steps but then its French - what can we expect? So I will put down the sequence just like I did.

Recipe for Be'chamel Sauce (My Version)
Regular Be'chamel Sauce is made with equal proportions of butter and all-purpose flour, cooked in milk. I used whole wheat flour with half the butter and my 1% milk. You seriously cant tell the difference in taste other than the not so white color of the sauce. I tweaked it as below
2 Tbsp butter
4 Tbsp whole wheat flour
2 cup 1% milk
1/2 tsp freshly ground nutmeg
1/2 tsp freshly ground pepper

• Melt butter on medium heat in a saucepan and add flour. Mix until smooth and it gives the cooked flour aroma
• Meanwhile, heat the milk just enough before it boils. Can do in microwave too if you know timing
• Add hot milk to saucepan. Whisk continuously until sauce thickens and has a silky smooth texture.
• Remove from heat add nutmeg and pepper. Set aside

Recipe for Creamed Spinach Corn 

2 cups spinach blanched and chopped

1 cup frozen corn

1 onion

4 cloves of garlic chopped

• In  a pan , saute garlic, onion and corn in oilve oil
• Add chopped spinach and cook for 2-3 min
• Remove from heat. Add the above prepared sauce to the pan. Add salt to taste

Recipe for Souffle

4 egg whites

Creamed Spinach Corn, prepared above

1/2 cup sharp cheddar cheese

• Preheat oven at 350 deg 
• Whisk the egg whites until they form soft peaks
• Gently FOLD them in the creamed spinach corn mixture
• Transfer the mixture in individual ramekins or one big souffle container 
• Top it with shredded cheese
• Bake for 30-40 min. The eggs will rise giving  it a great crust and making it fluffy at the same time.

This recipe might take sometime but its worth every second spent. Hope you enjoy it. 

And now I wanna thank Sona and Gemma Chew for giving me the Liebster Award! 

I feel honored and excited to receive my first award here. I will soon be writing a post to follow all the rules. Meanwhile, do check out these lovely ladies at

Sona - Quick Picks

Gemma Chew: And Gee Said

Thanks again for nominating me!