|
Baked Corn Timbales
Baked Corn Timbale
Yield: Makes 6 servings
This recipe is baked in ramekins, which are individually sized baking dishes. Any other small ovenproof ceramic or glass dishes may be used instead, creating a welcome change from plain vegetables with your meals.
Ingredients:
6sun-dried tomatoes (not packed in oil)
2eggs
2egg whites
2cups frozen corn, thawed
3/4cup evaporated skimmed milk
1teaspoon salt
1teaspoon dry mustard
1teaspoon hot pepper sauce
Preparation:
1.Preheat oven to 350°F. Spray 6 (6-ounce) ramekins or small ovenproof dishes with nonstick cooking spray.2.To reconstitute sun-dried tomatoes, place in small bowl and cover with hot water. Let stand 15 minutes. Drain and finely chop.3.Beat eggs and egg whites in medium bowl with wire whisk until frothy. Fold in tomatoes, corn, milk, salt, mustard and hot pepper sauce until well blended. Fill ramekins three-fourths full with mixture.4.Place ramekins in large roasting pan; pour hot water around ramekins to depth of about 1/2 inch. Bake 35 minutes or until set and lightly browned. Invert ramekins onto serving plate to release timbales. Serve immediately.
Nutritional Information:
Serving Size: 1 timbale
Sodium
449 mg
Protein
9 g
Fiber
2 g
Carbohydrate
22 g
Cholesterol
72 mg
Saturated Fat
1 g
Total Fat
2 g
Calories from Fat
13 %
Calories
128
Dietary Exchange:
Meat
1/2
Vegetable
1
Starch
1
Previous: Baked cod with a Tuscan bean broth, Baked cod with a herby crust, Baked Citrus Fruit, Baked Cinnamon Apples, Baked chocolate mousse with candied fennel,
Next: Baked Crab-Stuffed Trout, Baked Doughnuts with Cinnamon Glaze, Baked egg custard with summer fruits, Baked Eggs, Baked Eggs Florentine,
|