Four-Can Corn Pie

Name: Four-Can Corn Pie
Ingredients: 1 cup chopped onion; 2 (8 3/4 ounce) cans no-salt-added corn, drained; 1 (8 1/2 ounce) can salt-free cream-style corn; 1 (15 1/2 ounce) can white hominy, drained; 1 (4 1/2 ounce) can diced green chilies, drained; 1/4 cup chopped fresh cilantro; 3/4 cup shredded colby-monterey jack cheese, divided; 3/4 cup egg substitute; 1 cup corn flakes, finely crushed; 4 tablespoons nonfat sour cream

10 ingredients

9 steps

Ingredients

1 cup chopped onion
2 (8 3/4 ounce) cans no-salt-added corn, drained
1 (8 1/2 ounce) can salt-free cream-style corn
1 (15 1/2 ounce) can white hominy, drained
1 (4 1/2 ounce) can diced green chilies, drained
1/4 cup chopped fresh cilantro
3/4 cup shredded colby-monterey jack cheese, divided
3/4 cup egg substitute
1 cup corn flakes, finely crushed
4 tablespoons nonfat sour cream

Directions

1

Preheat oven to 400 degrees Fahrenheit.
2

Place a small nonstick skillet coated with cooking spray over medium heat until hot.
3

Add onion; saute 5 minutes or until lightly browned.
4

Combine onion, corn, hominy, chilies and cilantro in a large bowl; stir in 1/2 c cheese and egg substitute.
5

Spoon mixture into a 9-inch pie plate coated with cooking spray.
6

Combine 1/4 c cheese and cornflakes; toss well.
7

Sprinkle over corn mixture.
8

Bake at 400 degrees Fahrenheit for 50 minutes or until top is browned and mixture is set.
9

Serve with 1 tablespoon sour cream.