A combination of fat-free and full-fat ingredients lightens this spoonbread's caloric load while maintaining its traditional richness.
1 1/2 cups diced onion (about 1 large)
4 garlic cloves, minced
3 (15.5-ounce) cans golden hominy, rinsed and drained
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
1/4 cup (2 ounces) fat-free cream cheese, softened
3 cups 1% low-fat milk
1/2 cup egg substitute
2 large eggs
1 tablespoon sugar
1/2 teaspoon hot sauce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Preheat oven to 350°.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and garlic to pan; sauté 5 minutes or until golden. Set aside.
Place hominy in a food processor; process 1 minute or until finely ground.
Combine cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add milk, egg substitute, and eggs; beat well. Add hominy, sugar, hot sauce, salt, and pepper; stir well. Stir in onion mixture. Pour mixture into a 13 x 9–inch baking dish coated with cooking spray. Bake at 350° for 1 hour or until set.