The Most Decadent, Easy Cornbread Casserole Ever, Skinnyfied!
5 from 1 vote
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Prep Time 15 minutes
Bake Time: 40 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 16
Calories 205 kcal
Ingredients
- 2 large onions, chopped (about 3½ cups)
- ¼ cup plus 2 tablespoons reduced-fat butter or Smart Balance Light
- 4 egg whites
- 1 egg
- 2 tablespoons fat-free or reduced-fat milk
- 1 (1-LB) package Marie Callender’s Original Corn Bread Mix
- 2 (14.5 oz) cans cream-style corn
- 1 cup fat-free sour cream (½ pint)
- ½ cup reduced-fat cheddar cheese
Instructions
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Preheat the oven to 425°F. Coat a 13″x9″ baking dish with nonstick spray.
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Place the chopped onions and butter in a microwave-safe bowl and microwave on high about 4 minutes, until the onions are soft. Set aside, keeping any liquid in the bowl.
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In a medium bowl, whisk together the egg whites, whole egg and milk. Stir in the cornbread mix and the cream-style corn until combined. Spread the batter evenly in the prepared baking dish.
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Spoon the cooked onions and any remaining liquid from the bowl evenly over the cornbread batter.
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Using a rubber spatula, gently spread dollops of sour cream over the onions. You don’t need to cover them completely—the sour cream will form little pillows as it bakes.
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Sprinkle the reduced-fat cheddar evenly over the sour cream.
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Bake 40–45 minutes, or until the top is golden brown and the casserole is set in the center.
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Let the casserole rest about 10 minutes before cutting into 16 squares. It can be made ahead, refrigerated and reheated, and it freezes well.
Nutrition
Serving: 1sliceCalories: 205kcalCarbohydrates: 32gProtein: 7gFat: 5gSaturated Fat: 1gCholesterol: 13mgSodium: 447mgFiber: 3gSugar: 13gBlue Smart Points: 7Green Smart Points: 7Plus Points: 5
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