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Baked Corn Timbales

This recipe is baked in ramekins, which are individually sized baking dishes. Any other small ovenproof ceramic or glass dishes may be used instead.
Can be served as an entree or as an appetizer for heartier meals.

6 sun-dried tomatoes (not packed in oil) 
2 whole eggs 
2 egg whites 
2 cups frozen whole kernel corn, thawed 
3/4 cup evaporated skimmed milk 
1 teaspoon salt 
1 teaspoon dry mustard 
1 teaspoon hot pepper sauce 

Preheat oven to 350F
Spray 6 (6-ounce) ramekins or small ovenproof dishes with nonstick cooking spray

To reconstitute sun-dried tomatoes, place in small bowl and cover with hot water
Let stand 15 minutes
Drain and finely chop

Beat whole eggs and egg whites in medium bowl with wire whisk until frothy
Fold in tomatoes, corn, milk, salt, mustard and hot pepper sauce until well combined
Fill ramekins 3/4 full with mixture

Place ramekins in large roasting pan; pour hot water around ramekins to depth of about 1/2 inch
Bake 35 minutes or until set and lightly browned
Invert ramekins onto serving plate to release timbales
Garnish with additional corn and red bell pepper strips, if desired
Serve immediately

Food exchange 1 starch 1 vegetable 1/2 meat
(1 Timbale) Calories 128 Calories from Fat 13 % Total Fat 2 g Saturated Fat 1 g
Cholesterol 72 mg Carbohydrate 22 g Fiber 2 g Protein 9 g Sodium 449 mg

Courtesy Diabetic Cooking

Serves 6