Prep 10 mins
Cook 50 mins
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.
- 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
- Preheat oven to 400 degrees Fahrenheit.
- 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, corn, hominy, chilies and cilantro in a large bowl; stir in 1/2 c cheese and egg substitute.
- Spoon mixture into a 9-inch pie plate coated with cooking spray.
- Combine 1/4 c cheese and cornflakes; toss well.
- Sprinkle over corn mixture.
- Bake at 400 degrees Fahrenheit for 50 minutes or until top is browned and mixture is set.
- Serve with 1 tablespoon sour cream.