Corn Souffle

This Thanksgiving,offer healthier side dishes like our Corn Souffle!

CORN SOUFFLE

Serves 8, serving size ½ cup

Ingredients
1, 14.75 oz can cream style corn
1, 12 oz. can evaporated skim milk
¼ cup sugar
3 tbsp corn starch
2 eggs, beaten

Directions
Preheat oven to 350◦ F. In medium bowl combine corn and milk. Set aside.
In small bowl combine sugar and corn starch. Set aside.
In another small bowl beat two eggs together and set aside.
Combine corn mixture with sugar mixture.
Add beaten eggs and combine well.
Pour into 8x8 pan that has been coated with non-stick spray.
Bake for one hour. Serve warm.