Corn Casserole

Corn Casserole

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

Corn Casserole


  • 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)


  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.


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
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