Corn Souffle

Yield: 12

Ingredients:

• 1 Jiffy cornbread mix

• ½ cup lite margarine, melted or smart balance

• 1 egg + 2 egg whites beaten

• ¼ cup of fat free half & half

• 1 – 15 oz. can creamed corn

• 1 – 15 oz. can whole corn, drained

• 8 oz. lite sour cream

• 1 small can of diced Jalapeno chilis (optional)

Instructions:

1. Pre-heat oven to 350º.

2. Spray 9 x 13 baking dish with non-stick spray.

3. Mix melted margarine, eggs, half &half and sour cream with a wire whip in a medium size bowl.

4. Add corn, chilis and cornbread mix. Mix well with wire whip.

5. Pour into baking dish. Bake for 20-25 min. until lightly browned.

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Nutrition Facts:

Serving Size: 3” by 3” slice

Calories: 250

Total Fat: 9 g

Total Carbohydrate: 27 g

Protein: 5 g

Equivalents: 2 Starch and 2 Fat