2 eggs, seperated
1 16 oz can creamed corn
1/2 cup skim milk
3 tbsp flour
2 tsp sugar
1 tsp minced inion flakes
1/2 tsp dry mustard
Preheat oven to 350. In a medium bowl, beat egg yolks until light. Stir in
corn, milk, flour, sugar, onion flakes, and dry mustard. Beat egg white
until stiff. Fold gently into corn mixture. Pour into a baking dish that
has been sprayed with a nonstick cooking spray. Bake, uncovered, 45
minutes.
Per serving: 7g protein, 4g fat, 29g carb., 319mg sodium, 138mg chol., 175
calories.
Serves: 4
Corn Souffle Recipe provided for you by InformationAboutDiabetes.comThis Corn Souffle recipe comes from our category covering diabetic Egg recipes. As we know nothing about your special medical concerns & the advice your medical team has given to you, we are unable to say for certain that this Corn Souffle recipe is safe for you. Nevertheless, because the compiler labelled it as `diabetic` it suggests in theory, that it at least complies with the basic condition for the tag `diabetic friendly`, being low in carbs and fat, and therefore, should be healthier than the non-diabetic equivalent recipe. For all that, this Corn Souffle recipe should only be used In the event that you understand your own condition and are happy that the recipe ingredients are suitable for you.
Corn Souffle Recipe - Important DisclaimerThis Corn Souffle Recipe is one from the diabetic Egg recipes collection. Clearly, it is completely inconceivable for us to cook every one of the diabetic Egg recipes to ensure that all the recipes are completely safe for diabetes sufferers. Our site has over 2000 recipes listed, & to check each recipe at the rate of 7 per week would occupy us for 290 weeks. We strongly urge you to read the recipe ingredients with due care to ensure that all the recipes comply with the dietary guidelines your medical team has offered you. If you think that this Corn Souffle recipe is unsuitable for diabetics, please inform us and we will withdraw it from our site.
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