This recipe is a lightened-up version of a holiday favorite. It would also make a great addition to a Mexican meal with a dollop of salsa and a side of black beans. If you can’t find no-salt-added whole kernel corn, you can substitute thawed and drained frozen corn.
1/4 cup egg substitute
1/4 cup butter, melted
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
1 (8 3/4-ounce) can no-salt-added cream-style corn
1 (8 1/2-ounce) package corn muffin mix
1 (8-ounce) carton plain fat-free yogurt
Preheat oven to 350°.
Combine first 6 ingredients in a medium bowl; stir well. Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350° for 45 minutes or until set.
Nutrition Information: calories 238 fat 9.2 g protein 4.9 g carbohydrate 35.2 g fiber 1.5 g
Recipe available at: http://www.myrecipes.com/recipe/easy-corn-casserole