Chili Pie

Instructions

1-1/2 cups chicken broth
1/2 cup yellow cornmeal
1/2 cup light grated cheddar cheese, separated
2 cans low-fat chili
4 teaspoons nonfat sour cream

Place the broth and yellow cornmeal in a small sauce pan. Bring to a boil, reduce to a simmer and cook, stirrying, until it becomes thick, about 6 minutes. Remove from heat. Spray a 9-inch glass pie pan with vegetable oil cooking spray. Spread the pudding into the bottom of the pie pan, top with 1/4 cup grated cheddar cheese and set aside.

Preheat broiler in your oven.

Meanwhile, heat canned chili. Pour over corn pudding, top with remaining 1/4 cup cheddar cheese. Broil in oven until cheese melts - about 3-5 minutes. Cut pie into 4 wedges. Serve each wedge topped with nonfat sour cream.