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Chili-Cheese Spoon Bread

By: Patricia Barkman  
"Patricia Barkman's versatile casserole can serve as a snappy side dish or a meatless meal with mass appeal. 'My father raves about it,' she notes from Riverton, Manitoba."

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Prep Time:
10 Min
Cook Time:
35 Min
Ready In:
45 Min

Servings  (Help)

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Original Recipe Yield 9 servings
 

Ingredients

  • 1/2 cup egg substitute
  • 1 egg
  • 1 (8.75 ounce) can whole kernel corn, drained
  • 1 (8 ounce) can cream-style corn
  • 1 cup reduced-fat sour cream
  • 1 cup shredded reduced-fat Cheddar cheese
  • 1 cup shredded reduced-fat Mexican cheese blend or part-skim mozzarella cheese
  • 1 (4 ounce) can chopped green chilies, drained
  • 1/2 cup cornmeal
  • 2 tablespoons butter or stick margarine, melted
  • 1/2 teaspoon salt
  • 1/2 teaspoon Worcestershire sauce
  • 1/8 teaspoon cayenne pepper

Directions

  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 nonstick cooking spray. Bake at 350 degrees F for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm.

Footnotes

  • Nutritional Analysis: 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.
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