Four-Corn Pie

Ingredients

1 cup chopped onion
2 (8 3/4 ounce) cans no-salt-added whole-kernel corn
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

Preheat oven to 400°.

Place a small nonstick skillet coated with cooking spray over medium heat until hot. Ad onion; saute 5 inutes or until lightly browned. COmbine onion, whol-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.

Bake at 400° for 50 minutes or until top is browned and mixture is set. Serve with 1 tablespoon sour cream. Yield: 4 servings.

My Experience

This is very easy to make. The only preparation required is chopping the onion and cilantro, and draining the cans. It is great as leftovers, but in our house, the leftovers of this dish don't hang around for very long.

Nutritional Information

Each serving: 352 calories (24% from fat); 9.3 grams fat (4.5 grams saturated, 2.3 grams monosaturated, 0.8 grams polyunsaturated); 16.2 grams protein; 51.2 grams carbohydrates; 4.7 grams fiber; 20 milligrams cholesterol; 2.8 milligrams iron; 561 milligrams sodium; 188 milligrams calcium

Source

Cooking Light magazine, March 1997, page 96

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last updated: September 27, 1998