2 spray(s) cooking spray, divided
1 slice(s) bacon, uncooked, finely diced
2/3 cup(s) onion(s), diced
2/3 cup(s) sweet red pepper(s), diced
1 Tbsp all-purpose flour
14 3/4 oz canned cream-style white corn
3 medium corn on the cob, kernels removed* (about 1 3/4 cups)
1/4 cup(s) fat-free egg substitute
3/4 cup(s) low-fat Swiss cheese, shredded
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
3/4 cup(s) seasoned croutons, whole-grain, coarsely crushed
Preheat oven to 350°F. Coat a 2-quart shallow baking dish with nonstick spray.
Cook bacon in a medium nonstick skillet over medium-low heat until crisp, about
5 minutes. Drain on paper towels and set aside. Pour off and discard drippings
Add onion to skillet. Reduce heat and cook, stirring occasionally, until
softened, about 4 minutes. Add red pepper and cook, stirring occasionally, until
vegetables are tender, about 6 to 8 minutes. Add flour and cook, stirring
constantly, about 1 minute.
Transfer vegetables to a large bowl and let cool 5 minutes. Stir in bacon,
canned corn, fresh corn, egg substitute, cheese, salt and ground pepper. Spread
corn mixture in baking dish. Top evenly with croutons and lightly spray croutons
with cooking spray. Cover with foil and bake 30 minutes. Uncover and bake until
top is golden and center is set, about 15 minutes more. Let stand 10 minutes
Yields about 1/2 cup per serving.
Was POINTS® Value: 5
Now POINTS® Value: 3
*To remove the corn kernels from the cobs, cut off the ends of each cob. Stand
the cob on its end, holding it near the top. Hold a knife parallel to the cob
and cut off the kernels using a sawing motion.