cee51e72eeca00759ab910304151addeI’ve tasted many cornbread casseroles in my day and this one wins hands down…Super rich and loaded with flavor. A wonderful side for Thanksgiving!

Yield :

  • Makes 16 servings (each serving, 1 slice)

     

  • for 1 slice
  • Smartpoints : 7

Ingredients :

  • 2 large onions, chopped (about 3½ cups)

     

  • ¼ cup plus 2 tablespoons reduced-fat butter or Smart Balance Light

     

  • 4 egg whites

     

  • 1 egg, I love Eggland’s Best eggs

     

  • 2 tablespoons fat-free or reduced-fat milk

     

  • 1 (1-LB) package Marie Callender’s Original Corn Bread Mix

     

  • 2 (14.5 oz) cans cream-style corn

     

  • 1 cup fat-free sour cream (½ pint)

     

  • ½ cup reduced-fat cheddar cheese

Preparation :

  • 1. Preheat oven to 425 degrees. Coat a 13”x9” baking dish with nonstick spray.

     

  • 2. In a microwave safe bowl, add the onions and butter. Cook in the microwave on high for about 4 minutes until soft. Set aside.

     

  • 3. In a medium bowl, mix together the egg whites, egg and milk. Stir in the cornbread mix and cream-style corn. Spread cornbread batter into the prepared dish.

     

  • 4. Spoon the cooked onions and liquid left in the bowl evenly over the top.

     

  • 5. Using a rubber spatula carefully spread the sour cream over the onions. It’s not necessary to completely cover the onions. The sour cream will create little pillows.

     

  • 6. Sprinkle the cheese evenly over the top of the sour cream.

     

  • 7. Bake for about 40-45 minutes until golden brown.

     

  • 8. Let stand for 10 minutes before cutting into 16 squares. This casserole may be made ahead of time,

    refrigerated and reheated. It also freezes great.

Nutritional Info :

  • Makes 16 servings (each serving, 1 slice)

     

  • for 1 slice
  • 205 calories
  • 5g fat
  • 7g protein
  • 32g carbs
  • 3g fiber
  • 447mg sodium
  • 13g sugar

     

  • SmartPoints value : 7
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