CORN SOUFFLE
1/4 cup light butter, I use Country Crock Light
1/4 cup all purpose flour
1 teaspoon salt
2 tablespoons sugar
1- 3/4 cup skim milk*
3 eggs, beaten
3 cups frozen corn, cooked and drained
Melt butter then add flour, salt and sugar. Stir to moisten then add milk. Stir until smooth and thickened. Remove from heat and just a little bit to the beaten eggs to temper them then add the corn and eggs to the sauce. Mix well and pour into a greased 1- 1/2 quart greased casserole dish. Bake at 350 for 45 minutes. Serves 6.
Blue (3) Purple (3) Green (6)
*Next time I will experiment with the points using some fat free half and half with the milk just for a little richness.
Let's Cook YouTube Video
1/4 cup light butter, I use Country Crock Light
1/4 cup all purpose flour
1 teaspoon salt
2 tablespoons sugar
1- 3/4 cup skim milk*
3 eggs, beaten
3 cups frozen corn, cooked and drained
Melt butter then add flour, salt and sugar. Stir to moisten then add milk. Stir until smooth and thickened. Remove from heat and just a little bit to the beaten eggs to temper them then add the corn and eggs to the sauce. Mix well and pour into a greased 1- 1/2 quart greased casserole dish. Bake at 350 for 45 minutes. Serves 6.
Blue (3) Purple (3) Green (6)
*Next time I will experiment with the points using some fat free half and half with the milk just for a little richness.
Let's Cook YouTube Video
