Baked Corn Timbales
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Baked Corn Timbale
YIELD Makes 6 servings
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This recipe is baked in ramekins, which are individually sized baking dishes. Any other small ovenproof ceramic or glass dishes may be used instead, creating a welcome change from plain vegetables with your meals.
INGREDIENTS
| 6 | sun-dried tomatoes (not packed in oil) |
| 2 | eggs |
| 2 | egg whites |
| 2 | cups frozen corn, thawed |
| 3/4 | cup evaporated skimmed milk |
| 1 | teaspoon salt |
| 1 | teaspoon dry mustard |
| 1 | teaspoon hot pepper sauce |
PREPARATION:
- Preheat oven to 350°F. Spray 6 (6-ounce) ramekins or small ovenproof dishes with nonstick cooking spray.
- To reconstitute sun-dried tomatoes, place in small bowl and cover with hot water. Let stand 15 minutes. Drain and finely chop.
- Beat eggs and egg whites in medium bowl with wire whisk until frothy. Fold in tomatoes, corn, milk, salt, mustard and hot pepper sauce until well blended. Fill ramekins three-fourths full with mixture.
- Place ramekins in large roasting pan; pour hot water around ramekins to depth of about 1/2 inch. Bake 35 minutes or until set and lightly browned. Invert ramekins onto serving plate to release timbales. Serve immediately.
This recipe appears in:
Latin American
NUTRITIONAL INFORMATION:
| Serving Size: | 1 timbale |
| Sodium | 449 mg |
| Protein | 9 g |
| Fiber | 2 g |
| Carbohydrate | 22 g |
| Cholesterol | 72 mg |
| Saturated Fat | 1 g |
| Total Fat | 2 g |
| Calories from Fat | 13 % |
| Calories | 128 |
DIETARY EXCHANGE:
| Meat | 1/2 |
| Vegetable | 1 |
| Starch | 1 |
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