Silky Corn Casserole
1 Tbsp. reduced calorie margarine
1/2 cup sliced green onions
2 1/4 cups 1% low fat milk
4 tsp. sugar
1/2 tsp. salt
1/4 tsp. ground red pepper |
6 1/3 Tbsp. all-purpose flour
2 eggs, lightly beaten
3 egg whites, lightly beaten
3 1/2 cups corn cut from cob (7 ears)
Vegetable cooking spray |
Preheat oven to 350° F.
Melt margarine in a saucepan over medium heat. Add green
onions; sauté 1 minute. Add milk and next 3 ingredients; cook 3
minutes or until hot. (Do not boil.) Remove from heat, and set aside.
Combine flour and eggs in a bowl; beat at medium speed
of an electric mixer until well blended. Gradually stir in 1/2 cup hot
milk mixture; gradually stir in remaining hot milk mixture. Stir in corn;
pour into a shallow 2 quart casserole coated with cooking spray.
Bake at 350° F. for 1 hour and 20 minutes or until
a knife inserted near center comes out clean.
Yield: 6 servings (serving size: 1 cup)
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