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Ingredients
- 1 tsp vegetable oil
- 1/2 oinion chopped
- 1 tsp garlic minced
- 4 tbsp flour all purpose
- 3 cups milk non-fat
- 1/4 tsp thyme dried
- 2 tsp mustard
- black pepper to taste
- 2 cups corn kernels frozen
- 4 tbsp cheddar cheese shredded, reduced fat
Servings: servings
Instructions
- Heat a large nonstick skillet over medium-high heat. Add the oil and saute the onion and garlic until golden, about 2 minutes.
- Meanwhile, place the flour, milk, mustard and seasonings in a small bowl and mix well.
- Add the milk mixture to the skillet followed by the corn; mix well until the mixture comes to a boil and thickens, for about 3 minutes. Stir frequently to keep the mixture from burning.
- Divide into four bowls and top each with 1 tablespoon of shredded cheese.
Recipe Notes
Source: Food and Health Communications, Inc, Cooking Demo II, p.56
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