Our Skinny Corn Casserole recipe works great as a holiday side dish, or even as a summer treat when corn on the cob is fresh and abundant. At only 159 calories and 4 WWP+ per serving, you'll love making this for your whole family, and the best part is that it tastes just like the corn pudding your grandma used to make!
- You can make this recipe in individual ramekins for portion control!
- If you don't have canned corn kernels, go ahead and use 2 cups of fresh corn kernels.
Cook time: 35-40 minutes
Yield: 12 servings
Serving size: 1/12th of the recipe
1 egg white
3 tablespoons unsalted butter, melted
1 cup plain, nonfat Greek yogurt
1 box corn muffin mix
1 (15.75-ounce) can no-salt-added whole kernel corn, drained
1 (14.75-ounce) can no-salt-added cream style golden sweet corn
Preheat the oven to 350º F and spray a 2-quart baking dish with nonstick cooking spray.
In large mixing bowl, whisk together the egg and egg white, and stir in the melted butter and the yogurt.
Stir in the corn muffin mix and both types of corn.
Pour into the prepared baking dish and bake until the center is set and the top is lightly golden brown, 35-40 minutes.
Per Serving: (1/12th of the recipe)
Calories from fat: 55
Fat: 6 g
Saturated Fat: 3g