2003 Chili-Cheese Spoon Bread

By boandozzy

One serving equals 213 calories, 10 g fat (6 g saturated fat), 53 mg cholesterol, 525 mg sodium, 19 g carbohydrate, 2 g fiber, 13 g protein.
Diabetic Exchanges: 1-1/2 lean meat, 1 starch, 1 fat.

Originally published as Chili-Cheese Spoon Bread in Light & Tasty April/May 2002, p60

Ingredients

• 1/2 cup egg substitute
• 1 egg
• 1 can (8-3/4 ounces) whole kernel corn, drained
• 1 can (8-1/4 ounces) cream-style corn
• 1 cup (8 ounces) reduced-fat sour cream
• 1 cup (4 ounces) shredded reduced-fat cheddar cheese
• 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend or part-skim mozzarella cheese
• 1 can (4 ounces) chopped green chilies, drained
• 1/2 cup cornmeal
• 2 tablespoons butter, melted
• 1/2 teaspoon salt
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon cayenne pepper

Preparation

Step 1

In a large bowl, beat egg substitute and egg. Add the remaining ingredients; mix well. Pour into a 9-in. square baking dish coated with cooking spray. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm. Yield: 9 servings.