Corn Souffle

Name: Corn Souffle
Ingredients: 1 (14 1/2 ounce) can salt-free cream-style corn; 12 cup nonfat milk; 14 cup liquid egg substitute; 1 tablespoon corn oil margarine, melted; 1 tablespoon sugar; 1 tablespoon cornstarch; 12 teaspoon salt; 1 dash freshly ground black pepper; 3 large egg whites, beaten until stiff but not dry

9 ingredients

5 steps

Ingredients

1 (14 1/2 ounce) can salt-free cream-style corn
12 cup nonfat milk
14 cup liquid egg substitute
1 tablespoon corn oil margarine, melted
1 tablespoon sugar
1 tablespoon cornstarch
12 teaspoon salt
1 dash freshly ground black pepper
3 large egg whites, beaten until stiff but not dry

Directions

1

Preheat the oven to 325 degrees F.
2

Spray a 2 1/2-quart baking dish with nonstick vegetable spray.
3

In a large bowl, combine all the ingredients except the egg whites.
4

Fold in the egg whites and pour into the prepared dish Bake the souffle until a knife inserted in center comes out clean, 50 to 60 minutes.
5

Allow it to rest 5 minutes before serving.