December 24, 2009

Corn Souffle

Corn Souffle
2 egg substitutes
2 tablespoons cornstarch or arrowroot powder
2 tablespoons sugar
1 dash nutmeg
1 (14-16 ounce) can creamed corn (14-16 oz size)
1/2 cup vegan sour cream
1/2 cup plant milk
salt and pepper

1. With electric mixer, mix egg substitutes until foamy.
2. Beat in remaining ingredients.
3. Pour into greased 8" square baking dish.
4. Bake on center rack of preheated 400 oven 35 minutes or until knife inserted comes out clean.

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