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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Simple ingredients, such as corn, bread, milk, and cheese, render this side dish versatile enough for breakfast with country ham or an elegant dinner with filet mignon and asparagus. Ingredients:
1 (3/4-pound) loaf country-style bread (such as pepperidge farm hearty country white) |
2 teaspoons butter |
3 cups fresh corn kernels (about 6 ears) |
3 garlic cloves, minced |
3 cups fat-free milk |
1 cup egg substitute |
1 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 1/4 cups (5 ounces) shredded sharp white cheddar cheese |
cooking spray |
Directions:
1. Preheat oven to 300°.
2. Trim crust from bread; discard crust. Cut bread into 2-inch cubes. Place bread cubes on a baking sheet. Bake at 300° for 30 minutes or until bread is toasted, turning occasionally.
3. Increase oven temperature to 425°.
4. Heat butter in a large nonstick skillet over medium-high heat. Add corn and garlic to pan; cook 4 minutes or until lightly browned, stirring occasionally. Combine milk, egg substitute, salt, and black pepper in a large bowl, stirring with a whisk.
5. Add corn mixture and cheese to milk mixture, and stir to combine. Fold in the bread cubes.
6. Pour corn mixture into a 2-quart baking dish coated with cooking spray; let stand 10 minutes. Bake at 425° for 40 minutes or until puffed and set.
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