If fresh corn is out of season or you're pressed for time, use thawed and drained frozen whole-kernel corn.
Preheat oven to 350°.
Combine first 5 ingredients in a small bowl.
Combine milk, egg substitute, and butter in a large bowl. Gradually add flour mixture, stirring until smooth. Stir in corn. Pour mixture into a 13 x 9-inch baking dish coated with cooking spray.
Bake, uncovered, at 350° for 40 to 45 minutes or until deep golden and set. Let stand 5 minutes before serving.
Oxmoor House Healthy Eating Collection
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