Make-Over Corn Casserole

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

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

I’ve had so many requests in the last few weeks to make this over, so by popular demand I decided to tackle this. My cousin always makes corn casserole for Thanksgiving so I knew just where to turn for a good starting point.

To lighten this up, I swapped the eggs out for egg whites, replaced the sour cream with fat free Greek yogurt and I used light butter. This was really simple to make, and all my taste testers approved. I think next time I make this I may add a pinch of parmesan cheese, but it was good as is.

You can make this ahead and heat it up when you are ready to eat. This is also great reheated the next day for leftovers.

Corn casserole, a cross between of a corn pudding and a corn bread is a wonderful addition to anyone's holiday table.
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4.72 from 7 votes
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Make-Over Corn Casserole

211 Cals 7 Protein 42 Carbs 3.5 Fats
Total Time: 1 hr
Yield: 15 servings
COURSE: Side Dish
CUISINE: American
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

Instructions

  • Preheat oven to 350°.
  • Spray an 9 x 13 baking dish with cooking spray.
  • 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.
  • Pour into baking dish and bake 55-60 minutes, or until the edges are golden.
  • Let it cool a few minutes before cutting.

Notes

Nutrition

Calories: 211kcal, Carbohydrates: 42g, Protein: 7g, Fat: 3.5g, Sodium: 636mg, Fiber: 2g, Sugar: 8.5g
WW Points Plus: 6
Keywords: Vegetarian Meals

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146 comments

  1. Could you make this in a slow cooker?

  2. I use 8 oz. yogurt and 1/3 cup unsweetened applesauce in place of the butter. My family doesn’t know the difference!

    • Regina,
      Thanks for sharing the results of your healthier substitution for the corn casserole. I would like to try to make this corn casserole for thanksgiving for my family and i would like to clarify a few things that worked for you;, 1. So instead of 16oz of greek yogurt, you added 8pz of greek yogurt? 2. Also, instead of 1/4 cup of the whipped butter spread, you added 1/3 cup of unsweetened applesauce? Any suggestions are greatly appreciated! Thank you!

      • Yi, I’m guessing that instead of greek yogurt, she used regular yogurt instead (for richness and viscosity)? and then the 1/3 cup applesauce instead of the butter.

  3. I have made this recipe 😋 and it is so good. The 2nd time I made it I added some finely chopped white onions. OMG that was awesome. I loved both of them. I kinda liked the one with the onions in it. Just a little more flavor 😋 but they both were scrumptious. Loved this recipe!

  4. If you substitute whole eggs for egg whites would you still use a 1/2 cup?

  5. I definitely will be doing this again.  Next time probably will be using less yogurt as I prefer less creamy texture.  I did it to pair the chicken chili and it was a big hit for my family.  I think it was better next day probably because of my preference of dryer texture.  Thanks Gina!

  6. Do you think I could use a butter alternative? Such as a plant based Smart Balance? Interested in trying this for Easter!

  7. Any chance I can get the original recipe using eggs and sour cream!

  8. This was really delicious! I’ve been looking for a lightened-up version and this was perfect. I served this with your Blackened Chicken (without the fiesta salad) and it was a great combo since a corn souffle/casserole goes great with any sort of grilled or BBQ foods. Thanks!

  9. Easy to prepare and delicious! I served it with Gina’s taco chicken chili.  It was a hit at my girls night! 

  10. Made today for a lunch group. Used regular melted butter (not whipped) and a whole egg instead of the egg whites, otherwise followed recipe. It was golden brown, tasted great and devoured quickly. Will definitely make again. And so easy! Thanks for a great recipe.

  11. I’ve made this recipe about six or seven times since Gina first published it on this site.  Taken it to church dinners and people ask for the recipe..  so easy to make.  Bonus is the nice aroma of the casserole baking- nice!!!!  Thank you, Gina 

  12. I want to take this to a potluck at work. Any idea how to modify to make these into “muffins”?

  13. How can I make 1/2 of this recipe as there are only two of us?

  14. I made this corn casserole for Thanksgiving. I detected a bitter aftertaste – I have no idea what that would be. The others said it tasted mostly like cornbread, needed to be a little sweeter, and didn’t want it again. I thought it reheated really well and I’m still eating it, but would need to tweek it to get my family to eat it again.

    • My family thought it was a little sour too, I think it’s the Greek yogurt. I might tweak it also, maybe add a couple tablespoons of sugar 

  15. This looks great! Can I make it the day before and reheat in the oven?

  16. A nice substitute for the yogurt is Alouette Onion Cheese Dip. It is a healt healthier than sour cream or traditional french onion dip, and it gives the corn casserole a great flavor!