Four-Can Corn Pie

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Recipe by the_cookie_lady

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 Nutrition


  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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