|Cornmeal||2⁄3 Cup (10.67 tbs)|
|Sugar||5 Teaspoon, divided (1 Tablespoon Plus 2 Teaspoons)|
|Ground red pepper||1⁄4 Teaspoon|
|Skim milk||2 Cup (32 tbs)|
|Margarine||1 Tablespoon, melted|
|Egg yolk||1 , lightly beaten|
|Vegetable cooking spray||1|
Combine cornmeal, 1 tablespoon sugar, and red pepper in a saucepan.
Add milk and margarine; cook over medium heat, stirring constantly with a wire whisk, until mixture is thickened and bubbly.
Remove from heat; let cool 10 minutes.
Add egg yolk; stir.
Beat egg whites at high speed of an electric mixer until foamy.
Gradually add remaining 2 teaspoons sugar, beating until stiff peaks form.
Fold one-third of egg whites into cornmeal mixture; fold in remaining egg whites.
Pour mixture into a 1 1/2-quart souffle dish coated with cooking spray.
Bake at 375° for 35 to 40 minutes or until puffed and golden.