Four-Corn Pie

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 352
  • Calories from fat: 24%
  • Fat: 9.3g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.8g
  • Protein: 16.2g
  • Carbohydrate: 51.2g
  • Fiber: 4.7g
  • Cholesterol: 20mg
  • Iron: 2.8mg
  • Sodium: 561mg
  • Calcium: 188mg


  • 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


  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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