Corn Casserole Recipe
Can I use frozen corn for this?
Do I have to use Greek yogurt in this corn souffle?
I use Greek Yogurt in this recipe because it has the same flavor of sour cream but is low in fat and calories, and with Weight Watchers, it is 0 points. If you do not like or do not want to use the yogurt, you can switch to sour cream, but be sure to check the new nutritional value if you do because it will change. Whatever you use, this is a delicious corn casserole.
What do I serve this baked corn pudding with?
This baked healthier corn casserole is a great side dish option for just about any meal. Here are a few of my favorites when it comes to serving baked corn pudding with:
- unsalted butter
- nonfat Greek yogurt
- corn muffin mix
- no salt added canned whole kernel corn
- no salt added cream-style corn
How to make a healthy corn casserole recipe
Bake the corn casserole as directed and serve hot alongside your favorite proteins.
Skinny Corn Casserole Recipe
- 1 egg
- 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.
- 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.