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Corn Souffle
4 eggs, separated
2 cups fresh corn, cut from cob
1 cup lowfat or skim milk
1 tablspoon flour
1/2 tablespoon honey or maple syrup
1 teaspoon salt (or less)
1/2 teaspoon pepper
1/3 cup grated sharp cheese
Separate eggs. Combine egg yolks, corn, milk, flour, maple syrup, and salt
and pepper in blender. Beat egg whites until stiff. In bowl fold together corn
mixture, egg whites and cheese. Pour into lightly oiled 8" - 9" soufflé
dish. Bake in preheated 350o oven for 35-40 minutes until golden
in color. Serves 6-8.
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