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.
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.


  • 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


  • 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.



Calories: 211kcal, Carbohydrates: 42g, Protein: 7g, Fat: 3.5g, Sodium: 636mg, Fiber: 2g, Sugar: 8.5g
Blue Smart Points: 4
Green Smart Points: 4
Purple Smart Points: 4
Points +: 6
Keywords: Vegetarian Meals

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

  2. 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!

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

  4. 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!

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

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

  7. 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!

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

  9. 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.

  10. 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 

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

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

  13. 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 

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

  15. 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!

  16. I wanted to make this, however, I like to cook from scratch, without the corn muffin mix, do you have a version for that?  Thanks!

  17. Hey Gina are the smart point values for this right? I plugged the nutritional information you gave above into my weight watchers calculator and came up with 7 smart points. 🙁 Making it now to have with dinner!

  18. Yum! This was amazing. I subbed applesauce for butter and used a 2 cups of a gf homemade cornbread mix and it turned out great.

  19. Can I cut the recipe in half and use a 8×8 pan??

    • Nevermind! I used the 9×13 pan and it was delicious! I made my own Jiffy mix, only 8oz of greek yogurt, subbed applesauce + baking powder for the eggs, and used 2tbs of oil for the butter. It was so moist and I was disappointed at first because it was too liquid-like when it came out of the oven; however, when I let it cool till it was at room temperature, the taste was great!

      Next time, I would definitely try and reduce the amount of greek yogurt and not use the oil 🙂 Thank you!

  20. Forgot to drain the corn. Should I just ditch and start over? Was going to freeze for Easter dinner but afraid it will be too runny.

  21. So yummy!! I added a few jalapenos and brought it to a pot luck at work. It was the 1st item gone and people were still asking for it:)

  22. This was just great Gina. I had way too many servings.

  23. I love corn pudding, but the sodium content in this version is way too high. Maybe substituting plain frozen corn for the cans would help. Anyone have suggestions?

  24. Made this for Thanksgiving and it was delicious. Only used half the amount of greek yogurt, which was plenty. Thanks for the great recipe!

  25. Can you make this day before and reheat either in oven or microwave?

  26. Can you use applesauce in place of butter?

  27. I made this for Easter dinner and it was fantastic. I didn't get enough greek yogurt for it, so I subbed in lite sour cream. So the points/calories may have been different. But no one knew it was "skinny".

  28. I plan to retire in a year and need to find more affordable health insurance to get me to medicare age. I have the option of keeping my existing workplace provider, but at a cost of 800 dollars a month for my wife and I. I have been given a recommendation of a company called "First Chioce Insurance". I beleive they are based in Florida. Anybody have any dealings with them?..thanks,
    Turning 65 ohio

  29. I made this for dinner tonight and it was tasty! I felt like the greek yogurt taste was a little strong though. Other than that – perfect!

  30. I put this into my WW tracker, used the exact same ingredients you have listed, and the same number of servings, and I am seeing that it is only 4 points plus for each serving… are you sure you calculated it correctly? I don't want to miss anything but I double checked and I'm sure I did it right!

  31. I made this last night but I forgot to add the eggs. I came out GREAT!! Super moist and I had to bake it a little longer about an extra 10 minutes and I used only 8 oz of yogurt. My hubby loved it. He couldn't wait for it to cool off!! "Gina you rock" I have made a few of your recipes and they all have been a hit with the familia. I am going to try your tostones recipe next for my daughter!! THANK YOU FOR YOUR WONDERFUL RECIPES!!!!

  32. Hello. Very cool blog!! Guy.. Excellent.. Amazing.. I will bookmark your blog and take the feeds also…I am satisfied to locate numerous useful information here in the post. Thank you for sharing….
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  33. Hi Gina!! Thank you so much for this wonderful Blog! it has become a great tool for me in teaching me how to cook, before I found you I was getting tired of throwing away pretty much everything I made, Thank You from my family and I!!!. I made this casserole twice already and LOVE the flavor and how easy it is to make, however I'm not getting the same consistency Mine is crispy in the outside and a lil too mushy in the inside. maybe is not setting right? I tried baking it for a longer time? not sure what I'm doing Wrong?? hopefully you or your lovely readers can help me Thank you And keep up the excellent recipes coming!!!!

  34. I made this yesterday for Thanksgiving and no one noticed the difference. Great recipe! Thank you.

  35. I really wanted to make the corn casserole but because I only had 3 eggs I decided to measure the white(I was going to save the yolks & add as much yolk to make half cup but I found that 3 egg whites measured 1/2 cup.I made it & it looks & smells wonderful.I'll let you know ow it taste.Have a wonderful holiday.Thank you & I'm so glad I discovered your site. I've made many of your recipes. They all were winners.

  36. I love this site. I've been a WW for many years.I'm 85 and just got a computer.(yes you can teach old dogs new tricks) I have a question. I know it's the day before thanksgiving and your'e very busy but I hope you can answer me.I'm making the corn Casserole and I only have 3 eggs. Instead of egg whites can I use whole eggs? Thanks

  37. I have been waiting for you to make this forever! I actually have to make one for Thanksgiving and just this afternoon I was thinking to myself that I have to get a recipe online and that I wish (again) that you made it. Now my dream has come true!!! Can't wait to cook it up! Thanks so much!

  38. I make. something similar to this we call it corn pie use yhe same jiffy mix,whole corn,cream. corn 16 oz sour cream and a1/4 cup vegetable oil yummy …my familys favourite

  39. This looks really good! Going to pin it for a future date since I am not cooking much for Thanksgiving. Thanks!

  40. Made this tonight along with 3 bean chili and it is to die for! I love the texture of this casserole it is definitely a keeper!

  41. My family associates members prefers this dish—even my restless seven year-old

  42. 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.


  43. I am agree with the posts. Here is many information. Please have a look on the Fasting. because its have many useful information.

  44. yeah i am rite with that guy who ignored that another way to make this a little better for you is to use no sodium involved maize and cream-style corn!have a look on worst hunger in africa for more visit food crisis

  45. 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.

  46. yeah i am rite with that guy who ignored that another way to make this a little better for you is to use no sodium involved maize and cream-style corn!
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  47. Thanks for sharing detail.Researchers have understood that people take in information better when it’s presented very well. I want to share about

  48. I neglected that another way to create this a little better for you is to use no salt included maize and cream-style corn!

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  49. I tried this but do not like the Ancient natural tange. Is there a alternative you can recommend in position of the yogurt
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  50. I tried this but do not like the Greek yogurt tange. Is there a replacement you can suggest in place of the yogurt?

  51. Gina, how many cups of FRESH corn would this be? I'm dying to make this tonight!

  52. I tried this and really liked it, but my fiance and I could both taste the greek yogurt, we thought it was a little bitter. Any ways to tone that down?

  53. Gracias Gina! It's great to have found a healthy latina to follow. I love your twist on Latin favs. and this is another great one! My family is from Paraguay and this cornbread is a staple dish- but with a lot more cheese and points :o) So I love this recipe and it came out perfect!

  54. Well it is a nice post and i like it. I admire your work dear. thanks for sharing wonderful information.

  55. My sister and I made it this weekend… it was yummmy! Nice addition to the meal and a good compliment to the cauliflower fritters and we made Turkey Cutlets (with Chicken instead)and for dessert, banana pudding pie. It was a Skinnytaste/Weight Watchers weekend dinner!

  56. We make one every year that is similar to this. It has no yogurt or butter though. I think it's just Jiffy Corn Bread mix, 1 can cream corn, 1 can regular corn, and 1 cup? Egg Beaters. I can't remember the amount of Egg Beaters. Anyway, it was a recipe given out at a WW meeting and is actually a favorite!

  57. I made this for Thanksgiving and it was delish!! Thanks for all the wonderful recipes!!

  58. Gina, I love your recipes! I tried this one Sunday but forgot the butter! However it still tasted amazing!
    I think I am going to keep making it that way!

  59. I LOVE Corn Casserole one of my favs to make and I am infamous for it. Now skinny version. My recipe I have actually skipped the egg and it still came out good wonder if this would work here too

  60. I'm glad you all liked it!

  61. I made this for Thanksgiving and it was a hit! Everyone loved it and it was the first dish to be completely eaten.

  62. This was easy and very good. I made it the night before, baked it the next day. Loved it! Thank you

  63. Gina, My family and I were very thankful for YOU this Thanksgiving. This corn casserole recipe and the other Thanksgiving-related ones were truly flavorful and delicious. No one missed the extra fat and calories and I have to admit, many just plain enjoyed these lightened up recipes better! Thank you thank you thank you!!

  64. Yes you can make it the night before, would be just as good.

  65. I am having a second Thanksgiving meal tomorrow at my mom's and she lives 93 miles away…will it still taste as good if I make it tonight and reheat it tomorrow at her house?

  66. OMG! This was an amazing makeover….and it was the one food extra I made at the last minute. Everyone raved about it and wanted the recipe. loved the fact that it was easily cut into square pieces for serving and to send some home with the guests! I even had 2 pieces warmed up for breakfast this morning 🙂 Absolutely LOVED it!!

  67. Thank you for this recipe! I made it for Thanksgiving today and came out perfect. It was so delicious.

  68. This was awesome. Has anyone tried freezing the leftovers?

  69. making this right now, to take to Thanksgiving dinner, I was 5 0z short on greek yogurt so I substituted sour cream…hope it turns out well lol.. smells good!

  70. Ohhhh, what a smell! Can't wait to taste it.
    Happy Thanksgiving day, Gina!

    -Lianda =)

  71. Love this recipe. I added a small can of green chilis to the batter.

  72. I would just reheat it in the microwave 2-3 minutes or until warm.

    Measure 1/4 cup melted butter. Good question.

  73. Purchased all my items to make this tomorrow for Thanksgiving Dinner..however, dumb question ahead : )
    the 1/4 cup melted whipped butter. Is that 1/4 cup and then melt it or use 1/4 cup 'total' melted butter.
    thank you..

  74. I was looking for reheating advice as well… I can't wait to make it!

  75. My sister-in-law and I were just discussing that being on WW we would NOT be serving corn casserole…then lo and behold…you posted this makeover! I am super excited to try it! I even found Krusteaz Fat Free Corn Bread mix at Walmart…that should make for a little less points plus! Thanks for you site I LUV IT <3

  76. If you cook it the night before suggestions on time and temperature for reheat?

  77. Can this be prepped the day before and cooked on Thanksgiving Day?

  78. I made this recipe yesterday and it was wonderful. Everyone loved it. Love your website Gina – every recipe I have made is always great!

  79. I don't think I would do this in a muffin tins, it's as firm as a corn bread.

    Ann, if you are watching your sodium, use low sodium canned corn.

  80. I have this the oven right now!! I'm doing WW again post baby and loving your recipes!!

    Do you think these would work on muffin tins to control portions?? How would the baking time be adjusted?? Thanks – Kristin

  81. sodium is far TOO HIGH!!!!

  82. Egg beaters is basically egg whites.

    Kulule, if you want it firmer, you can use less yogurt.

    Thanks Alyssa!!

    Tree, it's not supposed to be as firm as a corn bread, it is meant to be a bit softer. Trust me, after almost an hour in the oven, those eggs are cooked!

    If you want to double this, I would make it in 2 dishes.

  83. Hopefully this hasn't already been asked. I'll have to scroll through when I have more time: Think it's okay to double recipe to make thicker?! Of course, points will double and cooking time will increase. Thoughts, Gina? Can't wait to make this!! Family favorite at Thanksgiving! THANK YOU!!!

  84. Gina,
    First, I love you. Second, I tried the corn casserole because I was tired of cleaning up the drool every time I saw the pic. Mine came out wet and not dry like yours appear. Its still very tasty and as long as I'm assured the egg is cooked through and no one will get sick, I'm happy. Do you know where I could have gone wrong? Was I supposed to drain the creamed corn, as well? Everything I followed to the letter. Thx.

  85. I LOVE and LIVE on your website!! thank you!! this looks awesome I can't wait to make it for Thanksgiving. If you ever decide to write a cookbook I would be one of the first to buy it.

  86. This is too funny! Every year I make mini corn casseroles and give them to people the day before thanksgiving. The recipe I use is very similar(Paula Deen) to this but not calorie friendly at all! We all know how Paula Deen loves her BUTTER. lol. In fact we've named the recipe "fat lady pie". Everyone knows I've been on a super healthy recipe kick lately, so they have been asking "Are you going to make the fat lady pie this year? What are we going to do without it!!" GINA..THANK YOU SO MUCH FOR POSTING THIS RECIPE! I'm sure my family and friends will be thanking you too!
    PS- I've been posting links to your recipes on my facebook. Then I make the recipe and post a picture. Everyone loves seeing what Im going to try next! Cant wait to see what you come up with next! Thanks again!

  87. Super excited! I just put this in the oven – so curious to see how it comes out – especially with the amount of yogurt? Usually I do a small container of lowfat/nonfat sour cream ( I think it's 8 ozs?)

  88. Hi Gina. I'm going to be adding this to my Thanksgiving menu. Do you think it would be ok to use Egg Beaters Egg Whites instead of wasting the eggs? If so, would it be the same amount (1/2 cup).

    Thank you for all the delicious recipes and Happy Thanksgiving!

  89. Megan, yes I can, we didn't grow up eating too many casseroles.

  90. This looks and sounds amazing! Can you believe i've never even heard of corn casserole before? Thanks so much for your fantastic recipes! We seriously use your recipes for about 95% of our meals. We love how much of a variety you offer on your site!

  91. I've made this for years, cooking light has a very similar recipe and is a family staple, I love onion and redpepper in this, you can add a jalepeno at Christmas for flair, the possiblities are endless. I usually make it in a cake pan and slice like a cake with a little paprika on top for color, snap.

  92. This would be really good with your chicken taco chili!

  93. I'm having a party on Saturday and one of my friends is a big fan of corn pudding. This is just the recipe I needed and right on time. Thank you!!

  94. This looks fabulous. One question: is creamed corn gluten-free?

  95. That sounds absolutely heavenly! YUM!

    Might I suggest finding a corn kit mix that has WAY less sugar in it? Jiffy mixes are horribly sweet and you really dont need the sugar since the corns make it sweet already.

    My mom made a Mexican version of this (she just added jalapenos, cheddar cheese & cooked ground beef w cumin) that was out of this world.

    In our part of the south, we dont sweeten corn bread, unless you add sweet milk to it.

  96. Oh, and I forgot that another way to make this a little better for you is to use no sodium added corn and cream-style corn!

  97. My mom has made this for *years* and it has always been a family favorite. The only thing we all do differently is to back it in a round dish (like a covered casserole dish? not sure what they are called.) It's less like corn bread that way imo when you have to spoon it out!

  98. This looks great! Do you know how long it will take to reheat if I make it the day before?

  99. I'm bringing this to my MOPS meeting today and I'm so excited to try the healthier version! Perfect timing!

  100. Yum! I just want to say, I love all your recipes. It's so nice to see a blog that isn't all fattening food!

  101. Oh my goodness, I love you so much for posting this. My aunt makes this favorite of mine every year, and I've been trying to figure out how I could get away with making it for my own Thanksgiving this year. Now I know! Thanks!

  102. I'm guessing it's 6 large eggs to make 1/2 cup egg whites, you should measure to be sure.

    The full fat version is probably 20 points a slice (yikes) If you cut the slices larger I believe it's 1 pt more, but I had Thanksgiving in mind and usually we put a lot of different things on our plate, so I think this is an accurate size to serve with all the Holiday fixin's.

    To the person with print issues, you can print without the photos. It is now the default with Print Friendly.

    Dear cousin, don't we all!! 🙂

  103. Hello dear cousin…. thank you for the shout out! appreciate it! nice to know I can make the same recipe, in a skinny version… God knows I tend to fluctuate 10 pounds during the winter months! looks great! might have to try the Gina version for Thanksgiving. xoxo have a great day gee. talk to you later.

  104. To anonymous about the printing – there is a printer friendly button just below the recipe. if you click on that, you can print the recipe without the pictures. Personally, I love the way the recipes are laid out so you can see what it supposed to look like during the stages of the recipes. More sites should do it this way. Deborah

  105. Thank you Gina…I have been making this recipe (originally from my mother in law) for years…it is requested at holiday and birthday meals…I did point it out at one time and it was scary. What a great way to lighten it up! Will be bringing this lighter version Thanksgiving day!

  106. right underneath the recipe it says "print friendly". click on that and it takes you to the recipe without any pictures. don't be trying to find flaws with my girl Gina, she's thought of everything.

  107. Were you on the phone with my friend and I yesterday?!?!?!? I was just lamenting that I was asked to bring this on Turkey day and how NOT light it is! Thanks so much, I will see how many people notice anything different!!

  108. as much as as love all your recipes- I try to print them and put them in a binder, But I would like to not print the pictures(due to ink) have you ever considered not spreading out the recipe in between pictures so it is easier to print?

  109. My grandma used to make something similar to this every thanksgiving (but she was a southern lady, so her version was heart-attack worthy). She passed away about a month ago, so this would have been my first without it. I haven't found anything else similar. Thanks to you, I can give my mother a little piece of our happy holiday memories with grandma which will mean a lot to both of us. Thanks Gina.

  110. this looks great!! but its like 6 points for 3 bites 🙁 I can't imagine what the fattening version is in points! anyhow, i make a lot of stuff from this site. its very helpful!!

  111. Could you please tell me how many eggs it takes to make 1/2 cup egg whites?

    Thank you for this website, I just love it! The first time I found it, I think I looked at nearly every recipe, I am hooked. I just started Weight Watchers and needed recipes for myself that were "normal" and that I could make for my family. I was so excited about finding your site that I posted it on the Facebook group I belong to called "What's for dinner?" Have already made several recipes, glad I have this one for Thanksgiving… oh and have lost 10 lbs this month. 🙂

  112. I love all your recipes and have tried many of them, I will truly be making this for Thanksgiving and cold nights.(not very many cold nights in TX though)Thanks for the post!!

  113. Thanks for sharing the corn mix recipe, i didn't realize this wasn't easy to find in the UK.

    Chopped chili's or cheddar cheese would of course make this yummy!

  114. One of my families favorites and I love the lighter version, they don't even know it's lighter which is the best part.

  115. Throw in some green chiles for an added "WOW!"

  116. This sounds so yummy! Love this idea 🙂

  117. It's sound good.

  118. YES! Thank you for posting this recipe. I will definitely be trying out the healthier version on Thanksgiving!

  119. Oh, I love this one. I like sugar in mine (about 1/4 cup), so I'll have to calculate what that would add. That sweetness really makes it for me. 🙂

  120. Oh, perfect! This sounds so good….mmmmm.

  121. I quit making this family favorite a long time ago because it is soooooo unhealthy. I can't wait to try your recipe!!


  122. YES!!!! thanks Gina!!! what about melted shredded cheddar cheese melted on top? how many more points would it be? or maybe i should just measure out the serving size for shredded low fat cheddar cheese and top my 3 inch portion and add the points accordingly?

  123. Pixie, I'm in the UK too. You'll have to make your own, but it's easy so long as you can get hold of coarse semolina (I usually find it in the Asian food section). You can then make a cornbread mix with this recipe:

    1 cup flour
    1 cup yellow cornmeal
    3/4 cup sugar
    1 1/4 tablespoons baking powder
    3/4 tablespoon salt
    1/2 cup powdered milk

  124. To Pixie in the UK:

    Here's a recipe for homemade corn muffin mix that can substitute for the mix listed in the recipe. Enjoy!


  125. My boyfiend introduced my family to corn casserole last year on Thanksgiving! i loved it, but i love a lightened up Version even bETTer1 i am going to have to try this! Thanks for sharing!

  126. Thanks Gina, this looks great and I will be adding it to my list of recipes to try of yours. I have been a fan for about a year and just wanted to say THANK U for all your great recipes, and looks like we shop in all the same I tell everyone I know about your site and I am shocked when my WW "friends" & WW group facebook page say they have never heard of u!! Of about 30 recipes that I have made of yours, I have liked all except 2. I am Italian and my familia loves your recipes also. Wishing you a HAPPY THANKSGIVING.

  127. You are my hero! 🙂 I was just calculating the points for my version of this, and I wanted to cry!

  128. You can use any corn muffin mix they sell in the supermarket. First time I tried it, I used a different brand and it worked just fine.

    I'm curious if you will notice a difference, of course you may notice a whole stick of butter missing but it doesn't need it! Still works!

  129. I was hoping that you would do this recipe!! I just love corn casserole! Thank you so much for redo all of these Thanksgiving recipes!

  130. Yum! Sounds great! 🙂

  131. I am SOOO passing this on to my mom since she's the one that makes it. (I think she uses the Chi Chi's one) But if she's in the mood to go scratch for the most part, I'd love to try it. (If not it'll be part of a Mexican night for us with friends!)

  132. We eat this every Thanksgiving and Christmas. It's tradition to have corn pudding (what we call it). THANK YOU for a lighter version. I'll have to try it and see if hubby even notices a difference. 🙂 LOVE your recipes! 80% of my meals come from Skinnytaste. Don't know what I'd do without you!

  133. Hi,
    I was just wondering if you know of a corn muffin mix that might be available in the UK?


  134. I took a break from writing out my grocery list for Thanksgiving to check blogs. Thank goodness i did because I will definitely add this to my list! Sounds yummy.