Let me start by giving credit where credit is due, as I snagged the idea for this recipe from the Taste of Home Best Church Supper Recipes cookbook. The original one was submitted by Patricia Barkman of Riverton, Manitoba, thank you! As usual I couldn't leave well enough alone, as this looked like a great main dish idea with a few additions/changes. I didn't use egg substitute as we just don't use the stuff, and I think reduced fat sour cream is, well.... just yucky! I have my own way of making sour cream low fat that actually tastes much better. I didn't use low fat cheddar either for the same reason. I did add bell pepper and onion though and it was a hit! The corn is double the original recipe as well and I left out the two tablespoons of butter as it just didn't seem necessary to have them and I added the italian seasoning. I also dchange the name, because it isn't quite the same and spoonbread doesn't really describe my version which is more of a quiche or souffle type dish.
Cheesy Mexi Corn Casserole3 large eggs
1 15 oz. can corn, drained
1 15 oz. can cream corn
1/2 c. each sour cream and plain non fat yogurt
1 c. grated cheddar cheese
1 4 oz. can chopped green chilies, drained
1/2 c. each finely chopped red or green bell pepper and onion
1/2 c. cornmeal
1/2 t. each italian seasoning and salt
1/2 t. worcestershire sauce
1/8 t. cayenne pepper
In a large bowl beat eggs, then add the rest of the ingredients. Stir until blended. Pour into 9 inch square baking dish, coated with non stick spray. Bake at 350 degrees for 35-40 minutes, or until knife inserted in center comes out clean. Yield 9 servings.
