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–+ servings

The Most Decadent, Easy Cornbread Casserole Ever, Skinnyfied!

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, I love Eggland’s Best eggs
  • 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
 

  • Preheat oven to 425 degrees.  Coat a 13”x9” baking dish with nonstick spray.
  • In a microwave-safe bowl, add the onions and butter.  Cook in the microwave on high for about 4 minutes until soft.  Set aside.
  • In a medium bowl, mix together the egg whites, egg and milk.  Stir in the cornbread mix and cream-style corn.  Spread cornbread batter into the prepared dish.
  • Spoon the cooked onions and liquid left in the bowl evenly over the top.
  • Using a rubber spatula carefully spread the sour cream over the onions.  It’s not necessary to completely cover the onions.  The sour cream will create little pillows.
  • Sprinkle the cheese evenly over the top of the sour cream.
  • Bake for about 40-45 minutes until golden brown.
  • Let stand for 10 minutes before cutting into 16 squares.  This casserole may be made ahead of time, refrigerated and reheated.  It also freezes great.

Nutrition

Serving: 1sliceCalories: 205kcalCarbohydrates: 32gProtein: 7gFat: 5gSaturated Fat: 1gCholesterol: 13mgSodium: 447mgFiber: 3gSugar: 13gBlue Smart Points: 7Green Smart Points: 7Plus Points: 5