ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Four-Corn Pie

Yield 4 servings

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

Nutrition Information

  • calories 352
  • caloriesfromfat 24 %
  • fat 9.3 g
  • satfat 4.5 g
  • monofat 2.3 g
  • polyfat 0.8 g
  • protein 16.2 g
  • carbohydrate 51.2 g
  • fiber 4.7 g
  • cholesterol 20 mg
  • iron 2.8 mg
  • sodium 561 mg
  • calcium 188 mg

How to Make It

  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.