Creamy Corn Bake

Image and Recipe Copyright © 2003-2008 Jennifer Iserloh

Kids love sweet corn baked in a small dish, just the right size for them! Yogurt and eggs add lots of protein too. Do you have extra summer time corn? Swap out one of the cans of creamed corn and add 2 cups of fresh corn kernels cut from the cob before baking.

Serves 8

Ingredients

2 8-ounce cans creamed corn
1/4 cup flour
1 tablespoon sugar or sugar substitute
2 large eggs
1/4 tsp baking powder
1/8 teaspoon of salt
1/2 cup low-fat, plain yogurt
non-fat cooking spray

Directions

Preheat oven to 350° F. Coat 8 small ramekins or an 8-inch round soufflé dish with cooking spray. In a large bowl, whisk creamed corn, flour, sugar or sugar substitute, eggs, baking powder, and salt until well blended. Stir in yogurt.

Fill the ramekins or soufflé dish nearly to the top with the corn batter. Bake 50-60 minutes until center is firm or a toothpick comes out clean when inserted.

Variation: Stir in one finely minced, seeded jalapeños for a tasty South Western kick.

Download Recipe

Make It A Meal

Serve with Chipotle Chicken or Sauteed Spinach.

Wine Pairing

Rioja, Rose