Corn-And-Green Chile Casserole

Ingredients

• 1 teaspoon double-acting baking powder 
• 15 ounce regular corn cream-style canned
• 4.5 ounce chiles green drained chopped canned
• 1 cup whole-kernel corn frozen thawed
• 4 large egg whites lightly beaten
• 2  garlic cloves minced
• 0.7 cup onion finely chopped
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 6 ounces sharp cheddar cheese shredded reduced-fat
• 0.5 cup cornmeal yellow
• 1.5 cups baby squash diced yellow

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 42
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add onion and squash; saut 4 minutes or just until onion begins to brown.
4. Remove from heat.
5. Stir in 1 cup cheese, corn, and next 8 ingredients.
6. Place mixture in an 11 x 7-inch baking dish coated with cooking spray.
7. Bake at 425 for 25 minutes or until center is set. Top with remaining 1/2 cup cheese.
8. Bake an additional 5 minutes or until cheese melts.
9. Garnish with cilantro, if desired.