Ingredients

1 teaspoon olive oil
1/2 cup chopped scallions
1/2 cup chopped sweet red pepper
1 small shallot, minced
1 cup canned Great Northern beans, rinsed and drained
1/2 cup shredded reduced-fat Cheddar cheese
1/3 cup cornmeal
1/3 cup flour
1 1/2 teaspoons baking powder
1 cup buttermilk
1/2 cup fat-free egg substitute
2 tablespoons seasoned dry bread crumbs
4 large egg whites

Directions

In a medium no-stick skillet over medium heat, warm the oil. Add scallions, pepper and shallot and saute for 4 minutes, or until pepper is soft. Set aside.

In a large bowl, combine beans, Cheddar, cornmeal, flour and baking powder. In a small bowl, combine buttermilk and egg substitute, and pour over the bean mixture. Add scallion mixture, then gently mix and set aside.

Preheat oven to 375 degrees. Coat a 3-quart souffle dish with non-stick cooking spray. Sprinkle bottom and sides of dish with bread crumbs.

Beat egg whites with an electric mixer until stiff but not too dry. Gently fold into bean mixture. Pour into prepared baking dish. Bake for 35 to 40 minutes, or until puffed and golden. Serves 4.