Description
This Lightened Up Corn Casserole Recipe has the spirit of cornbread with the soul of a creamy autumn casserole. Ready in 40 minutes from start to finish!
Ingredients
Scale
- 15.25 ounces can sweet yellow corn (drained)
- 14.75 ounces can sweet corn cream style
- 1 cup fat free Greek yogurt
- 1 red bell pepper (cored and diced)
- 4 ounces can diced green chilies (drained)
- 3 tablespoons extra virgin olive oil + extra for brushing
- 2 tablespoons butter
- 2 large eggs (lightly beaten)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 8.5 ounces corn muffin mix (such as Jiffy)
Instructions
- Preheat oven to 350°F.
- In a large bowl, add all the ingredients except the corn muffin mix and stir well.
- Then, slowly whisk in corn muffin mix until well blended.
- Brush a 9×13” pan with olive oil and add mixture. Bake in the oven for 35-45 minutes, or until the top is golden brown and mixture has set (it’s okay if it’s still a little soft inside).
- Serve.
Notes
This Lightened Up Corn Casserole Recipe is:
Very high in vitamin B6
High in vitamin C
Nutrition
- Serving Size:
- Calories: 294
- Sugar: 4.9 g
- Sodium: 692.1 mg
- Fat: 13.6 g
- Saturated Fat: 4 g
- Carbohydrates: 37.8 g
- Fiber: 3.7 g
- Protein: 7.7 g
- Cholesterol: 55.8 mg
