Delicious Corn Soufflé
Makes 6 servings
|3||tablespoons all-purpose flour|
|1/2||teaspoon black pepper|
|1||can (16-1/2 ounces) cream-style corn|
|2||cups frozen whole kernel corn, thawed and drained|
|1||cup (4 ounces) shredded Mexican cheese blend or Monterey Jack cheese|
|1||jar (2 ounces) chopped pimientos, drained|
- Preheat oven to 350°F. Spray 8-inch round baking dish with nonstick cooking spray. Place dish in oven.
- Combine eggs, flour, sugar and pepper in large bowl; beat with electric mixer at high speed until smooth. Stir in cream-style corn, corn kernels, cheese, pimientos and milk. Pour into hot baking dish.
- Bake, uncovered, 55 minutes or until set. Let stand 15 minutes before serving. Garnish as desired.
|Total Fat||6 g|
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