Four-Corn Pie

Name: Four-Corn Pie
Ingredients: Cooking spray; 1 cup chopped onion; 2 (8 3/4-ounce) cans no-salt-added whole-kernel corn, drained; 1 (8.5-ounce) can no-salt-added cream-style corn; 1 (15.5-ounce) can white hominy, drained; 1 (4.5-ounce) can chopped green chiles, drained; 1/4 cup chopped fresh cilantro; 3/4 cup (3 ounces) shredded colby-Jack cheese, divided; 3/4 cup egg substitute; 1 cup cornflakes, finely crushed; 4 tablespoons fat-free sour cream

11 ingredients

3 steps

Ingredients

Cooking spray
1 cup chopped onion
2 (8 3/4-ounce) cans no-salt-added whole-kernel corn, drained
1 (8.5-ounce) can no-salt-added cream-style corn
1 (15.5-ounce) can white hominy, drained
1 (4.5-ounce) can chopped green chiles, drained
1/4 cup chopped fresh cilantro
3/4 cup (3 ounces) shredded colby-Jack cheese, divided
3/4 cup egg substitute
1 cup cornflakes, finely crushed
4 tablespoons fat-free sour cream

Directions

1

Preheat oven to 400°.
2

Place a small nonstick skillet coated with cooking spray over medium heat until hot. Add onion; saute 5 minutes or until lightly browned. Combine onion, whole-kernel corn, cream-style corn, hominy, chiles, and cilantro in a large bowl; stir in 1/2 cup cheese and egg substitute. Spoon mixture into a 9-inch pie plate coated with cooking spray. Combine 1/4 cup cheese and cornflakes; toss well. Sprinkle over corn mixture.
3

Bake at 400° for 50 minutes or until top is browned and mixture is set. Serve with 1 tablespoon sour cream.