Title: Country Corn Souffle
Categories: Casserole
Yield: 8 Servings

16 oz Evaporated Skim Milk
6 lg Egg equivalent Fat-free
-Egg Substitute
1/4 c Flour
1/4 c Sugar
1 ds Salt
1 ds Pepper
1 ds Nutmeg
16 oz Frozen Corn Kernals
6 oz Reduced-Fat Cheddar Cheese;
-shredded

From: AuburnQT@aol.com

Date: Sun, 14 Jul 1996 02:19:32 -0400
Combine evaporated milk and egg substitute and mix well. Add flour, sugar
and spices, beat with a wire wisk until combined. Fold in corn kernals and
cheddar cheese. Pour into 9x13 baking dish coated with non-stick cooking
spray. Bake uncovered at 350 F for 50 - 55 minutes or until a knife
inserted off-center comes out clean. Let stand for 10 minutes before
cutting into squares to serve. Serves 8 - 10.

Variation: Omit sugar and nutmeg, add one 4 oz. can chopped mild green
chiles, drained.

Digest eat-lf.v096.n096

From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.