Not-Your-Mama's Corn Casserole


Not-Your-Mama's Corn Casserole

Not-Your-Mamas Corn Casserole
1 (2- x 2-1/2) square
40 Min

If you grew up eating Mom's corn casserole, then you know how extra-rich and creamy hers was. We wanted to recreate her version, but in a lighter way, so you could enjoy it on your diabetic diet. Not-Your-Mama's Corn Casserole may be lighter, but it's still oh-so-yummy!

What You'll Need

  • 1 egg
  • 2 tablespoons margarine, melted
  • 1/2 cup fat-free sour cream
  • 1 (8-1/2-ounce) package corn muffin mix
  • 1 (15-1/4-ounce) can no-salt-added corn, drained
  • 1 (14-3/4-ounce) can no-salt-added cream-style corn

What to Do

  1. Preheat oven to 350 degrees F. Coat an 8-inch-square baking dish with cooking spray.
  2. In a large bowl, whisk egg, margarine, and sour cream. Add muffin mix and both cans of corn; mix well. Pour into baking dish.
  3. Bake 40 to 45 minutes, or until center is set.

Nutritional InformationShow More

Servings Per Recipe: 12

  • Amount Per Serving % Daily Value *
  • Calories 144
  • Calories from Fat 30
  • Total Fat 3.3g 5 %
  • Saturated Fat 0.8g 4 %
  • Trans Fat 0.0g 0 %
  • Protein 3.5g 7 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 17mg 6 %
  • Sodium 189mg 8 %
  • Total Carbohydrates 27g 9 %
  • Dietary Fiber 2.3g 9 %
  • Sugars 6.4g 0 %

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Awesome!!! Yum,,Yum..

A big hit in our house. I only liked corn on the cob until this recipe came along.

I absolutely love this casserole! Corn casserole was never a staple in my home growing up, but I've been converted!

This is so good. The only thing it needs is a little low-fat Pepper Jack Cheese and onion. Just saying!

I can't wait to make this! All corn casseroles were off limits before this recipe! I'm glad it uses low sodium versions, too. I might chop up a little green chili or jalapeno to go in it, too.


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