Four-Can Corn Pie - cooking recipe

Ingredients

1 cup chopped onion
2 (8 3/4 ounce) cans no-salt-added corn, drained
1 (8 1/2 ounce) can salt-free cream-style corn
1 (15 1/2 ounce) can white hominy, drained
1 (4 1/2 ounce) can diced green chilies, drained
1/4 cup chopped fresh cilantro
3/4 cup shredded colby-monterey jack cheese, divided
3/4 cup egg substitute
1 cup corn flakes, finely crushed
4 tablespoons nonfat sour cream

Preparation

Preheat oven to 400 degrees Fahrenheit.
Place a small nonstick skillet coated with cooking spray over medium heat until hot.
Add onion; saute 5 minutes or until lightly browned.
Combine onion, corn, hominy, chilies and cilantro in a large bowl; stir in 1/2 c cheese and egg substitute.
Spoon mixture into a 9-inch pie plate coated with cooking spray.
Combine 1/4 c cheese and cornflakes; toss well.
Sprinkle over corn mixture.
Bake at 400 degrees Fahrenheit for 50 minutes or until top is browned and mixture is set.
Serve with 1 tablespoon sour cream.