CHILI-CHEESE SPOON BREAD

Chili-Cheese Spoon Bread image

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.

Provided by Taste of Home

Time 45m

Yield 9 servings.

Number Of Ingredients 13

Ingredients

1/2 cup egg substitute
1 large egg
1 can (8-3/4 ounces) whole kernel corn, drained
1 can (8-1/4 ounces) 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 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

Steps:

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 in the center comes out clean. Serve warm.

Nutrition Facts : Calories 213 calories, Fat 10g fat (6g saturated fat), Cholesterol 53mg cholesterol, Sodium 525mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 2g fiber), Protein 13g protein. Diabetic Exchanges