Mexican Corn Casserole
|Canned no salt added cream style corn||14 3⁄4 Ounce (1 can)|
|Corn muffin mix||8 1⁄2 Ounce (1 package, such as Jiffy)|
|Canned chopped green chilies||4 1⁄2 Ounce (1 can)|
|Egg substitute||1⁄4 Cup (4 tbs)|
|Shredded monterey jack cheese with japaleno peppers||1 1⁄4 Ounce (1/4 cup)|
1. Preheat oven to 350°.
2. Combine first 5 ingredients; stir just until moist. Pour mixture into a 1-quart baking dish coated with cooking spray.
3. Bake at 350° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes before serving