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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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; sauté 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.
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