Chili-Cheese Spoon Bread Recipe

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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.
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES:9 servings
TOTAL TIME: Prep: 10 min. Bake: 35 min.
MAKES: 9 servings


  • 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

Nutritional Facts

1 cup: 213 calories, 10g fat (6g saturated fat), 53mg cholesterol, 525mg sodium, 19g carbohydrate (0g sugars, 2g fiber), 13g protein Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat.


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

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