Corn Souffle

• 1 (14 1/2 ounce) can salt-free cream-style corn
• 12 cup nonfat milk
• 14 cup liquid egg substitute
• 1 tablespoon corn oil margarine, melted
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 12 teaspoon salt
• 1 dash freshly ground black pepper
• 3 large egg whites, beaten until stiff but not dry

1. Preheat the oven to 325 degrees F.
2. Spray a 2 1/2-quart baking dish with nonstick vegetable spray.
3. In a large bowl, combine all the ingredients except the egg whites.
4. Fold in the egg whites and pour into the prepared dish Bake the souffle until a knife inserted in center comes out clean, 50 to 60 minutes.
5. Allow it to rest 5 minutes before serving.

salt, nonfat milk, liquid egg substitute, corn oil margarine, sugar, cornstarch, salt, ground black pepper, egg whites

Taken from www.food.com/recipe/corn-souffle-20039 (may not work)