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Corn Bread Casserole with Topping

Prep time: 45mins | Difficulty: medium | Serves: 18

This is a special dish that is sure to make the rounds during barbeque season.

Tags:

View All dinner family favorites lunch vegetarian

Nutritional information per serving (1/18 of recipe)

Fat

2.3g 

Saturated

0.2g 

Carbohydrate

31g 

Protein

5.5g 

Calories

166kcals 

Ingredients

  • Low-fat Corn Bread Mix (16 oz. (453g) package)
  • 2, 15 oz. (425g) cream style sweet corn
  • 1 cup egg substitute
  • 2 large onions, 1 coarsely chopped,1 thinly sliced
  • 1 cup (240g) fat-free sour cream/fat free greek yogurt
  • 1/4 cup (29g) low-fat shredded cheddar
  • 1 tsp. dried dill weed (optional)

Method

  1. Preheat oven to 400°F (204°C). Spray a 13”x9” baking dish with nonstick cooking spray.
  2. In a medium bowl, mix together egg substitute and creamed corn then add the contents of the corn bread mix. Mix until lumps disappear.
  3. Pour corn bread batter into the baking dish.
  4. In a sauté pan prepared with nonstick cooking spray, sauté onions for 5-8 minutes until translucent. Cool slightly and add sour cream/greek yogurt. Spread over the corn bread mixture and sprinkle with cheese, and dill weed, if desired.
  5. Bake for 30-35 minutes or until an inserted knife comes out clean. Cut into 18 pieces and serve.
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