| Cuisine: American | Type: Side Dish | Serves: 6 |
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Source:
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Cooking Light, July/Aug 1993 |
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Attributes:
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Comments:
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When using with Mexican food, increase red pepper, maybe add a few green chilies. |
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Serving Suggestions:
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would be good with Mexican food |
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Ingredients:
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1 tbs butter or margarine 1/2 cup sliced green onions 2 1/4 cups low-fat milk 1 tbs plus 1 tsp sugar 1/2 tsp salt 1/4 tsp ground red pepper 1/3 cup plus 1 tbs all-purpose flour 2 eggs plus 3 egg whites, slightly beaten 3 1/2 cups corn cut from cob (about 7 ears) vegetable cooking spray |
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Instructions:
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Melt butter or 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 shallow 2-quart casserole coated with cooking spray. Bake at 350° for 1 hour and 20 minutes or until knife inserted in center comes out clean. |
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Related recipes:
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None |
2001-03-10