Country corn souffle
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Evaporated Skim Milk |
| 6 | larges | Egg equivalent Fat-free Egg Substitute |
| ¼ | cup | Flour |
| ¼ | cup | Sugar |
| 1 | dash | Salt |
| 1 | dash | Pepper |
| 1 | dash | Nutmeg |
| 16 | ounces | Frozen Corn Kernals |
| 6 | ounces | Reduced-Fat Cheddar Cheese; shredded |
Directions
From: AuburnQT@...
Date: Sun, 14 Jul 1996 02:19:32 -0400 Combine evaporated milk and egg substitute and mix well. Add flour, sugar and spices, beat with a wire wisk until combined. Fold in corn kernals and cheddar cheese. Pour into 9x13 baking dish coated with non-stick cooking spray. Bake uncovered at 350 F for 50 - 55 minutes or until a knife inserted off-center comes out clean. Let stand for 10 minutes before cutting into squares to serve. Serves 8 - 10.
Variation: Omit sugar and nutmeg, add one 4 oz. can chopped mild green chiles, drained.
Digest eat-lf.v096.n096
From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, .