Four-Corn Pie

Ingredients

• 4.5 ounce chiles green drained chopped canned
• 3 ounces colby-jack cheese shredded divided
• 17.5 ounce no-salt-added whole-kernel corn drained canned
• 1 cup cornflakes crushed finely
• 0.8 cup egg substitute 
• 0.3 cup cilantro leaves fresh chopped
• 15.5 ounce hominy white drained canned
• 8.5 ounce no-salt-added corn cream-style canned
• 1 cup onion chopped
• 4 tablespoons cup heavy whipping cream fat-free sour

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 40
2. Place a small nonstick skillet coated with cooking spray over medium heat until hot.
3. Add onion; saut 5 minutes or until lightly browned.
4. 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.
5. Combine 1/4 cup cheese and cornflakes; toss well.
6. Sprinkle over corn mixture.
7. Bake at 400 for 50 minutes or until top is browned and mixture is set.
8. Serve with 1 tablespoon sour cream.