Skinny Cornbread and Sausage Casserole
Ingredients
- 1¼ cups onions, chopped
- 2 tablespoons reduced-fat butter or Smart Balance Light
- 1 (14.5 oz.) can cream-style corn
- 1½ cups cooked chicken sausages, about 2 sausages, diced, see shopping tips
- ⅓ cup dried cranberries
- 1 egg, I love Egg-Land’s Best eggs
- 1 tablespoon fat-free milk
- ½ teaspoon sage
- ¼ teaspoon thyme
- Black pepper, to taste
- 1 (8.5 oz.) box Jiffy’s Corn Muffin Mix, see shopping tips
- ½ cup fat-free Greek yogurt
- ¼ cup light cheddar cheese, shredded
Instructions
- Preheat oven to 425 degrees. Coat a 9 x 9” baking pan with cooking spray.
- In a microwave-safe bowl, add onions and butter. Cook in microwave on high for about 4 minutes until softened. Set aside.
- In a large bowl, mix together cream-style corn, sausages, dried cranberries, egg, milk, sage, thyme, and black pepper. Blend well. Stir in cornbread mix and only stir until blended. The batter will be a bit bumpy. Spread cornbread batter into prepared pan. Spread evenly.
- Spoon cooked onions/butter and liquid left in the bowl and using a rubber spatula spread evenly over the top.
- Spoon the yogurt in small dollops evenly over the onions. Using the same rubber spatula, carefully spread yogurt a little but keep the dollops.
- Sprinkle cheese evenly over top of yogurt.
- Bake for 40-45 minutes so the entire casserole will be cooked through. It will look very golden brown.
- Let stand for 10 minutes before cutting into 12 squares if served as a side dish and 6 slices for the main course. This casserole may be baked ahead of time, refrigerated and reheated. It also freezes great.
Nutrition
Serving: 1sliceCalories: 190kcalCarbohydrates: 27gProtein: 6gFat: 6gSaturated Fat: 2gCholesterol: 37mgSodium: 498mgFiber: 1gSugar: 11gBlue Smart Points: 6Green Smart Points: 7Plus Points: 5