55 MINUTES
10 minutes to make
45 minutes to bake
3 cups drained, canned corn
1 tablespoon all purpose flour
2 tablespoons sugar
3 eggs
1 cup soy milk or dairy milk
1 teaspoon salt
Wash hands. Heat oven to 375 degrees. In a blender, add drained corn, flour, sugar, eggs, milk and salt; blend. Coat a 13 x 9-inch baking pan with nonstick cooking spray. Pour corn mixture in the prepared dish. Bake for 45 minutes.
Yields 6 servings.
Per serving: 149 calories; 4 g fat (1 g saturated fat; 24 percent calories from fat); 23 g carbohydrate; 106 mg cholesterol; 614 mg sodium; 7 g protein; 2 g fiber.
Betsey Mikulec is a registered dietitian in Lake Orion. You can email her at bmikulec@comcast.net
vegetables and potatoes
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