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Chili-Cheese Spoon Bread Recipe

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.

This recipe is:

Healthy

Diabetic Friendly

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Chili-Cheese Spoon Bread Recipe

Prep: 10 min. Bake: 35 min.

Yield: 9 Servings

10 35 45

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

Directions

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.

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.

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