A deliciously easy lighter healthier version of Paul Deen's Corn casserole from her son Bobby that's lower in fat and calories and Weight Watchers friendly
1package(8.5 ounces) cornbread muffin mix (such as Jiffy)
1can (14 to 15 ounces) corn kernels, drained
1can(14 to 15 ounces) creamed corn
Instructions
Preheat the oven to 350°F. Spray a 9-inch square baking pan with nonstick spray.
In a large bowl, whisk together the yogurt, applesauce, and egg until well blended. Stir in the corn muffin mix, creamed corn and corn kernels until combined.
Pour the mixture into the prepared baking pan. Bake for 50-60 minutes, or until golden and a toothpick inserted into the center comes out clean.
Remove from the oven and let cool for about 5 minutes before serving.
Divide into 8 even portions and serve.
Recipe Notes
Possible tasty additions:
Shredded low fat cheese such as cheddar, jack or pepper jack