Chili-Cheese Spoon Bread

1/2 cup egg substitute

1 egg

1 can (8 3/4 oz) whole kernel corn, drained

1 can (8 1/4 oz) cream-style corn

1 cup sour cream

1 cup (4 oz) shredded cheddar cheese

1 cup (4 oz) shredded Mexican cheese blend or mozzarella cheese

1 can (4 oz) chopped green chiles, drained

1/2 cup cornmeal

2 T butter, melted

1/2 tsp salt

1/2 tsp Worcestershire sauce

1/8 tsp cayenne pepper

In a large bowl, beat egg substitute and egg. Add the remaining ingredients; mix well. Pour into a 9″ square baking dish coated with Pam. Bake at 350 for 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm.

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Filed under Bread, Casserole, Cheese, Comfort Food

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