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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is from a 1997 issue of Cooking Light magazine. It has no crust and uses canned whole-kernel corn, cream-style corn and hominy. 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.
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