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“This is not a classic souffle, which would need to be served immediately, but a version of a product called a souffle.”
READY IN:
1hr 20mins
SERVES:
6
YIELD:
6 1/2 cup servings
UNITS:
US

Ingredients Nutrition

  • 1 (14 1/2 ounce) can salt-free cream-style corn
  • 12 cup nonfat milk
  • 14 cup liquid egg substitute
  • 1 tablespoon corn oil margarine, melted
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 12 teaspoon salt
  • 1 dash freshly ground black pepper
  • 3 large egg whites, beaten until stiff but not dry

Directions

  1. Preheat the oven to 325 degrees F.
  2. Spray a 2 1/2-quart baking dish with nonstick vegetable spray.
  3. In a large bowl, combine all the ingredients except the egg whites.
  4. Fold in the egg whites and pour into the prepared dish Bake the souffle until a knife inserted in center comes out clean, 50 to 60 minutes.
  5. Allow it to rest 5 minutes before serving.

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