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Add a photoServings: 6
Ingredients
- 1 slc white bread
- 1/4 c. water
- 1 can cream-style corn - (15 ounce)
- 1/2 c. whole lowfat milk or possibly half-and-half
- 3 x Large eggs separated
- 2 Tbsp. butter melted
- 1 Tbsp. flour
- 1/4 tsp salt
Directions
- Preheat the oven to 350 degrees. Butter a 1 1/2-qt casserole.
- Soak bread in water; squeeze dry. Place in a large bowl and mash with a fork. Add in corn, lowfat milk, egg yolks, butter and flour. Stir till well blended.
- In a medium bowl, beat egg whites into soft peaks. Sprinkle in salt. Beat into stiff peaks. Gently fold egg whites into corn mix.
- Pour into prepared pan and bake 30 to 40 min or possibly till knife inserted in center comes out clean and dry.
- This recipe yields 6 servings.
- Description: "This creamed corn casserole is light and airy like a souffle. A welcome side dish to family holidays."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 6 servings | |
| Calories 155 | |
| Calories from Fat 66 | 43% |
| Total Fat 7.44g | 9% |
| Saturated Fat 3.66g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 425mg | 18% |
| Potassium 176mg | 5% |
| Total Carbs 18.78g | 5% |
| Dietary Fiber 1.1g | 4% |
| Sugars 4.04g | 3% |
| Protein 5.65g | 9% |
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