Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (15-oz) creamed corn (I use S&W; no starch) |
| 2 tablespoons | Flour; (easy when doubling.. can get pasty) |
| 2 | Eggs; lightly beaten (4 egg whites or egg substitute?) |
| ½ cup | Skim milk |
| 1½ tablespoon | Sugar; (or 2+ packets of Equal) |
| ½ cup | Shredded cheese; optional (low-fat worked, added none this time and still good) |
| 1 teaspoon | Salt (or less; and easy when doubling .. doubling is much too salty) |
| 2 tablespoons | Butter; cut in pieces (I use ICBINT Light = I Can't Believe It's Not Butter Light or Weight Watchers) |
from "I Love To Cook Microwave" by Jackie Olsen, p. 161 Blend* all ingredients except butter and place in a 1 quart greased (sprayed) baking dish. Dot with butter. Cover with waxed paper and and cook in micro on HIGH for 10 minutes. (I bake it at 375 F for 45 minutes to an hour (or more .. allow 1½ hours time for double recipe, which is what I usually make) 'til set and a bit golden.) *I use a blender, but I'm not sure that's what she means .. don't blend until completely smooth, just to mix thoroughly .. in a hurry, I blended all but corn and butter w/ hand blender, then added and blended a little more, right in baking dish.
Posted to Digest eat-lf.v097.n329 by music_class@... (Katja) on Dec 28, 1997