 |
Prep Time: 12 Minutes Cook Time: 40 Minutes |
Ready In: 52 Minutes Servings: 12 |
|
If fresh corn is out of season or you're pressed for time, use thawed and drained frozen whole-kernel corn. Ingredients:
3 tablespoons sugar |
1/4 cup all-purpose flour |
2 teaspoons baking powder |
3/4 teaspoon salt |
1/4 teaspoon pepper |
2 cups fat-free evaporated milk |
1 1/2 cups egg substitute |
2 tablespoons butter, melted |
6 cups fresh corn kernels (about 12 ears) |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Combine first 5 ingredients in a small bowl.
3. Combine milk, egg substitute, and butter in a large bowl. Gradually add flour mixture, stirring until smooth. Stir in corn. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray.
4. Bake, uncovered, at 350° for 40 to 45 minutes or until deep golden and set. Let stand 5 minutes before serving.
|
|