Four-Corn Pie

Recipe from

Cooking Light

Nutritional 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


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


Preheat oven to 400°.

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.

Bake at 400° for 50 minutes or until top is browned and mixture is set. Serve with 1 tablespoon sour cream.

March 1997
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