• 1 teaspoon vegetable oil
  • 1 teaspoon minced garlic
  • 1 cup sliced leeks
  • 1 cup chopped red peppers
  • 2 cups corn kernels
  • 2-1/2 tablespoons all-purpose flour
  • 2 whole eggs
  • 2 egg whites
  • 1-1/3 cups 2% evaporated milk
  • 1/4 cup chopped fresh dill (or 2 teaspoons dried)
  • 1/4 cup bread crumbs
  • 1/2 teaspoon margarine or butter


  1. Preheat oven to 350 degrees F.
  2. Spray a 2-quart casserole dish with vegetable spray.
  3. In non-stick skillet sprayed with vegetable spray, heat oil over medium heat. Add garlic, leeks and red peppers and cook for 7 minutes, or until tender, stirring occasionally; set aside.
  4. Put 1 cup of corn in food processor with flour; puree. Add whole eggs, egg whites, evaporated milk and dill; process until smooth.
  5. In large bowl, combine sauteed vegetables, corn puree and remaining 1 cup corn. Pour into prepared dish. Combine bread crumbs and margarine until crumbly. Sprinkle over top of casserole and bake for 30 minutes or until set at center.

Recipe Yield: Yield: 6 Servings

Nutritional Information Per Serving:

Calories: 169
Fat: 5 grams
Fiber: 2 grams
Sodium: 110 milligrams
Cholesterol: 76 milligrams
Protein: 8 grams
Carbohydrates: 26 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

1 Starch, 2 Vegetable, 1 Fat

Book Title: The Best Diabetes Cookbook

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