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Silky Corn Casserole

  • 6servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, E
MineralsNatrium, Fluorine, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Reduced-calorie margarine

  2. 1/2 cup 31g / 1.1oz Sliced green onions

  3. 2 1/4 cups 533ml 1% low-fat milk

  4. 4 teaspoons 20ml Sugar

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/4 teaspoon 1 1/3ml Ground red pepper

  7. 15 tablespoons 95ml All-purpose flour

  8. 2 Eggs - lightly beaten

  9. 3 Egg whites - lightly beaten

  10. 3 1/2 cups 218g / 7.7oz Corn cut from cob - (7 ears)

  11. Vegetable cooking spray

Instructions Jump to Ingredients ↑

  1. Melt margarine in a saucepan over medium heat. Add green onions; saute 1 minute. Add milk and next 3 ingredients; cook 3 minutes or until hot. (Do not boil.) Remove from heat, and set aside.

  2. 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.

  3. Bake at 350F 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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