Corn Casserole

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

Corn Casserole

Make-Over Jiffy Corn Casserole

I’ve had so many requests in the last few years 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. It’s an easy corn casserole using corn muffin mix as a base along with canned corn, creamed corn, yogurt and egg whites. You may also like these made from scratch cornbread muffins or this cornbread stuffing.

Corn Casserole

Why This Works

  • Made Lighter with Greek Yogurt
  • Easy Recipe
  • Make Ahead and reheat later!
jiffy corn muffin mix


  • Corn muffin mix
  • Sweet yellow canned corn and cream style corn
  • Greek yogurt
  • Whipped butter
  • Egg whites

How To Make Corn Casserole

  1. Preheat the oven to 350F.
  2. Spray a 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 the prepared baking dish and bake 55-60 minutes, or until the edges are golden.
  5. Let it cool a few minutes before cutting.


  • Add some Parmesan cheese for more flavor
  • Add fresh herbs like chives

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

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Corn Casserole Recipe

5 from 11 votes
Corn casserole, a cross between of a corn pudding and a corn bread is a wonderful addition to anyone’s holiday table.
Course: Side Dish
Cuisine: American
Corn Casserole
Prep: 5 minutes
Cook: 55 minutes
Total: 1 hour
Yield: 15 servings
Serving Size: 2 2/3 x 3 inch pieces


  • 8.5 oz corn muffin mix
  • 15 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


  • Preheat oven to 350F.
  • 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.

Last Step:

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Serving: 2 2/3 x 3 inch pieces, Calories: 211 kcal, Carbohydrates: 42 g, Protein: 7 g, Fat: 3.5 g, Sodium: 636 mg, Fiber: 2 g, Sugar: 8.5 g


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157 comments on “Corn Casserole”

  1. Very tasty. The taste was a bit flat so I did add 1/2 tsp salt & 1 Tbls sugar which picked up the flavor. How are leftovers best stored?

  2. I tried the other poster’s suggestion of replacing the butter with apple sauce and it turned out great. I only used about 8 – 9 oz of non-fat Greek yogurt and the consistency was fine. Our toddler loved it. The recipe seems very flexible. Thank you for laying the ground work!

  3. Made this for a potluck. Used Krusteaz southern cornbread instead of Jiffy as it had no lard. Next time some onion and cheese would be a nice addition.

  4. I think this is our new favorite food! We ate probably more than we should have but it was Thanksgiving lol I used a brand name of yogurt I knew had less moisture so I didn’t have to worry about extra liquid and took them out around 53 minutes and they were perfect. Moist but not runny, nice and brown on the outsides, and I WAS going to use them as leftovers tonight but we ended up having them with breakfast. I highly recommend that! Will be making these outside of the holidays too with bbq pork chops and bbq chicken yum!!!

  5. Avatar photo
    Regina Schantz

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

    1. 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!

      1. 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.

  6. Avatar photo
    Diana Schlamp

    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!

  7. 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!

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

      1. I make the original recipe with margarine and sour cream. Also jeathe corn is not drained. I’m anxious to try this recipe.

  9. 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!

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

  11. 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.

  12. 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 

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

  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.

  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.

    1. 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!

  19. 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.

  20. Avatar photo
    Billie McShane

    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:)

  21. 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?

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

  23. 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".

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  25. 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!

  26. 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!

  27. 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!!!!

  28. 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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  29. 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!!!!

  30. 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.

  31. 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

  32. 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!

  33. Avatar photo
    Roann Valbrum

    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

  34. Avatar photo
    Walking on Sunshine

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

  35. 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!

  36. 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.


  37. Avatar photo
    Mike Argueta Mike

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

  38. Avatar photo
    Brandon Brandon Brandon

    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

  39. 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.

  40. Avatar photo
    Johnny Necaise Johnny

    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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  41. Avatar photo
    Raymond Moreno

    Thanks for sharing detail.Researchers have understood that people take in information better when it’s presented very well. I want to share about

  42. Avatar photo
    Faris Sarkis Faris

    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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  43. Avatar photo
    Brandon Brandon Brandon

    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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  44. I tried this but do not like the Greek yogurt tange. Is there a replacement you can suggest in place of the yogurt?

  45. Avatar photo
    Rachel Scaggs

    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?

  46. 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!

  47. Avatar photo
    Spokane Bootcamp

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

  48. 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!

  49. 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!

  50. 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!

  51. 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

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

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

  54. 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!!

  55. 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?

  56. 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!!

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

  58. Avatar photo

    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!

  59. Avatar photo
    Gina @ Skinnytaste

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

    Measure 1/4 cup melted butter. Good question.

  60. 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..

  61. 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

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

  63. Avatar photo
    Gina @ Skinnytaste

    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.

  64. Avatar photo
    Kristin Eliott

    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

  65. Avatar photo
    Gina @ Skinnytaste

    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.

  66. 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!!!

  67. 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.

  68. 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.

  69. Avatar photo
    Alyssa Cook @ Chunk to Change on FB

    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!

  70. Avatar photo
    Kalule Family

    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?)

  71. 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!

  72. 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!

  73. 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.

  74. 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!!

  75. 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.

  76. Avatar photo
    Eating My Way To Thin

    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!

  77. Avatar photo
    Eating My Way To Thin

    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!

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

  79. Avatar photo

    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!

  80. 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!

  81. Avatar photo
    Gina @ Skinnytaste

    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!! 🙂

  82. 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.

  83. 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

  84. Avatar photo

    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!

  85. 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.

  86. 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!!

  87. 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?

  88. 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.

  89. 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!!

  90. 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. 🙂

  91. Avatar photo
    Magnolia Rouge

    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!!

  92. Avatar photo
    Gina @ Skinnytaste

    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!

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

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

  95. 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. 🙂

  96. Avatar photo
    Somewhere In The Sun

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


  97. 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?

  98. 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

    1. Thanks for sharing. This is probably much healthier than the boxed version that adds preservatives! 🙂

  99. 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!


  100. Avatar photo
    Hilliary@ Happily Ever Healthy

    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!

  101. 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.

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

  103. Avatar photo
    Gina @ Skinnytaste

    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!

  104. Avatar photo
    Living a Changed Life

    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!

  105. Avatar photo
    The Mrs @ Success Along the Weigh

    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!)

  106. 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!

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


  108. Avatar photo
    The Average Consumer

    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.