- 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
- 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.