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Chili-Cheese Spoon Bread

 Chili-Cheese Spoon Bread
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.
9 ServingsPrep: 10 min. Bake: 35 min.

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 Facts: One serving equals 213 calories, 10 g fat (6 g saturated fat), 53 mg cholesterol, 525 mg sodium, 19 g carbohydrate, 2 g fiber,

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Chili-Cheese Spoon Bread (continued)

Nutritional Facts: 13 g protein. Diabetic Exchanges: 1-1/2 lean meat, 1 starch, 1 fat.