Corn Casserole

Corn casserole, a cross between of a corn pudding and a corn bread is a wonderful addition to anyone’s holiday table.

INGREDIENTS:

• 8.5 oz corn muffin mix
• 15.25 oz can sweet yellow corn, drained
• 14.75 oz can sweet corn cream style
• 16 oz fat free Greek yogurt
• 1/4 cup melted light butter (Land O Lakes Whipped)
• 1/2 cup egg whites
• cooking spray (I used Smart Balance)

DIRECTIONS:

1. Preheat oven to 350°.
2. Spray an 9 x 13 baking dish with cooking spray.
3. In a large bowl combine all the ingredients and mix with a spoon, it will be fluffy and you will think you did something wrong, don’t worry, you are doing fine.
4. Pour into baking dish and bake 55-60 minutes, or until the edges are golden.
5. Let it cool a few minutes before cutting.

NUTRITION INFORMATION

Yield: 15 servings, Serving Size: about 2- 2/3 x 3 inch pieces

• Amount Per Serving:
• Smart Points: 4
• Points +: 6
• Calories: 211
• Total Fat: 3.5g
• Saturated Fat: g
• Cholesterol: mg
• Sodium: 636mg
• Carbohydrates: 42g
• Fiber: 2g
• Sugar: 8.5g
• Protein: 7g