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If you are unsure whether this Corn Souffle recipe is suitable for your personal diabetic diet,
please consult your doctor or a qualified nutritionalist.
| “Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” | | ~ Craig Claiborne |
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Egg Recipes
Corn Souffle Recipe
Recipe Ingredients:
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
Recipe Instructions:
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.
Servings: 4
| "Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." | | ~ Charles Pierre Monselet |
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Important Note: This Corn Souffle
recipe was located in the public domain.It is suitable' for
diabetics and low carb diets solely because someone, somewhere,
decided to publish them as such. I am not qualified in medicine
or nutrition, so please use your own common sense when deciding
which are appropriate for your particular diet.
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This
Corn Souffle recipe is located in our Egg Recipes
section.
Use this site as your online diabetic cookbook.
There are over 2000 diabetic recipes for you to enjoy !
This Corn Souffle Recipe may
also be ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons. |
