 Serves 4, ½ cup per serving
Calories 133, Total Fat 2.5g, Saturated 0.5g, Polyunsaturated 0.5g, Monounsaturated 1.0g, Cholesterol 3mg, Sodium 313mg, Carbohydrate 22g, Fiber 2g, Protein 8g | | | Ingredients | | Vegetable oil spray
2 cups frozen no-salt-added whole kernel corn, thawed
1 ¼ cups fat-free or low-fat buttermilk
Egg substitute equivalent to 2 eggs, or 2 large eggs
1 tablespoon light tub margarine, melted
1 teaspoon sugar
¼ teaspoon salt
¼ teaspoon pepper (white preferred)
| | | Instructions | | Preheat the oven to 350 degrees F. Lightly spray a 6 ½ inch square baking pan with vegetable oil spray. In a medium bowl, combine all the ingredients. Pour into the baking pan. Bake for 45 to 50 minutes, or until a knife inserted in the center comes out clean. Let set for 5 minutes before serving. | |
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