Easy Baked Corn Timbales Recipe | Simple & Flavorful

INGREDIENTS

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

PREPARATION:

1. Preheat oven to 350°F. Spray 6 (6-ounce) ramekins or small ovenproof dishes with nonstick cooking spray.
2. To reconstitute sun-dried tomatoes, place in small bowl and cover with hot water. Let stand 15 minutes. Drain and finely chop.
3. Beat 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 blended. Fill ramekins three-fourths full with mixture.
4. 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. Serve immediately.

This recipe appears in: Latin American NUTRITIONAL INFORMATION: Serving Size: 1 timbale Sodium 449 mg Protein 9 g Fiber 2 g Carbohydrate 22 g Cholesterol 72 mg Saturated Fat 1 g Total Fat 2 g Calories from Fat 13 % Calories 128 DIETARY EXCHANGE: Meat 1/2 Vegetable 1 Starch 1