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
Chopped green onion
Chopped bell pepper
Chopped jalapeno pepper
Chopped cooked bacon
hot sauce
Serving size: ⅛th recipeClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.8*SmartPoints (Green plan)6*SmartPoints (Blue plan)6*SmartPoints (Purple plan)5*PointsPlus (Old plan)
Nutrition Facts
Lightened Up Southern Corn Casserole
Amount Per Serving (1 /8th recipe)
Calories 209Calories from Fat 45
% Daily Value*
Fat 5g8%
Carbohydrates 39g13%
Fiber 2g8%
Protein 7g14%
* Percent Daily Values are based on a 2000 calorie diet.