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16 oz. fresh corn, cut from cob or
1 16-ounce can of whole kernel corn, drained
¾ cup soy milk (or low-fat milk)
1 cup shredded low-fat cheese (cheddar,
colby, Monterrey Jack or as preferred)
2 oz. soft tofu, mashed
¼ cup finely chopped onion
½ cup bread crumbs
2 tbsp. margarine, melted
Salt, pepper, herb seasoning to taste
In mixing bowl combine corn, milk, ¾ cup of
the shredded cheese, mashed tofu, chopped
onion. Season lightly with choice of salt,
pepper or herb seasoning.
Place mixture in 1-quart casserole or baking
dish.
Mix bread crumbs, melted margarine and
remaining shredded cheese. Sprinkle over
corn mixture.
Bake in 350 degree oven for 25-30 minutes.
Serves 4 to 6.
