(adapted from megan's recipe)
1 box of corn muffin mix (i use jiffy)
1 can creamed corn
1 can whole kernel corn (drained)
8 oz of FAT FREE sour cream
low fat/no fat cooking spray
in a large bowl, melt the smart balance or other spread. add egg white and sour cream and mix together. add in both cans of corn and combine. add box of corn muffin mix. mix together until the mixture becomes a bit doughy.
preheat oven to 350 degrees, and spray a baking dish with cooking spray. add the mixture to the pan and bake for one hour. you will know it's done when the edges are browned and when a toothpick comes out clean.
(personally, i LOVE the crunchy top and corners, so i use a bigger pan, and have a more shallow souffle. if doing this, be sure to check it at about 40 minutes, to make sure it doesn't burn or dry out)