Custard is side dish or entree
CHEDDAR CORN CUSTARD
This is an easy-to-make recipe that can be served as a vegetarian entree or as a high-protein side dish. It also offers endless possibilities for substitution of ingredients. For example, you can use your own favorite cheese, diced tomatoes and onions in place of the bell pepper and scallions, or even frozen peas in place of the corn. The reason I like to add ingredients like corn, peas (or blueberries) to baked recipes when they are still frozen is that they plump up during the baking process rather than getting soft and losing their shape and moisture.
1 ¾ cups low-fat (1 percent) milk
⅓ cup all-purpose flour
6 eggs, beaten
2 ½ cups frozen corn kernels, unthawed
1 cup diced red bell pepper
1 cup chopped scallions
8 ounces reduced-fat sharp cheddar cheese, shredded
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking pan with nonfat cooking spray and set aside.
Whisk together the milk and flour. Whisk in the beaten eggs. Add all remaining ingredients and stir until well blended. Pour the mixture into the prepared pan and bake, uncovered, in the preheated oven until golden brown, about 45 minutes.
Makes 8 servings.
Each serving contains approximately: 232 calories; 9 g fat; 177 mg cholesterol; 304 mg sodium; 20 g carbohydrates; 18 g protein; 2 g fiber.
Jeanne Jones is the author of 33 cookbooks, most recently "Cooking From the Cupboard" (Rodale Press). For more information, you can go to her website, jean nejones.com.
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