Simple ingredients, such as corn, bread, milk, and cheese, render this side dish versatile enough for breakfast with country ham or an elegant dinner with filet mignon and asparagus.

Lorrie Hulston Corvin
Recipe by Cooking Light August 2003

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Recipe Summary

Yield:
8 servings (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • Trim crust from bread; discard crust. Cut bread into 2-inch cubes. Place bread cubes on a baking sheet. Bake at 300° for 30 minutes or until bread is toasted, turning occasionally.

  • Increase oven temperature to 425°.

  • Heat butter in a large nonstick skillet over medium-high heat. Add corn and garlic to pan; cook 4 minutes or until lightly browned, stirring occasionally. Combine milk, egg substitute, salt, and black pepper in a large bowl, stirring with a whisk.

  • Add corn mixture and cheese to milk mixture, and stir to combine. Fold in the bread cubes.

  • Pour corn mixture into a 2-quart baking dish coated with cooking spray; let stand 10 minutes. Bake at 425° for 40 minutes or until puffed and set.

Nutrition Facts

254 calories; calories from fat 30%; fat 8.5g; saturated fat 4.5g; mono fat 2.2g; poly fat 0.5g; protein 15g; carbohydrates 32.5g; fiber 3.3g; cholesterol 23mg; iron 1.6mg; sodium 691mg; calcium 272mg.
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