Stephanie Sullivan: Recipe - Baked Creamy Corn Casserole

June 07, 2022

Many years ago, I used to make a full-fat version of this recipe, and it was delicious, so I'm curious to see how this lighter recipe turns out. I'll keep you posted, and if you've tried it, let me know what you think about it.

INGREDIENTS:

1 (15 ¼ oz.) can sweet whole kernel corn, drained
1 ( 14 ¾ oz.) can cream-style corn, not drained
8 oz. box corn muffin mix (like Jiffy)
1 cup non fat plain Greek yogurt
2 large eggs whites
3 Tbsp. light butter, melted
1/2 cup reduced fat cheddar cheese (optional)

DIRECTIONS: Preheat oven to 350 degrees. Spray a 9×13 or 3-quart baking dish with nonstick spray. Set aside. In a large mixing bowl, whisk together the egg whites and non fat Greek yogurt. Then add in the two cans of corn and muffin mix. Mix until well combined. Add melted lighter butter and light cheese, if using, and continue mixing until all ingredients are incorporated. Pour into the prepared dish and bake uncovered for 35-40 minutes or until golden brown. Remove from the oven and let stand for 5 minutes before serving.

Servings: Makes 10 (1/2 cup) servings; 6-7 WW Personal Points per serving. (The points will vary based on your individualized plan.)

(Recipe and photo courtesy of Pound Dropper)