Last year instead of a traditional, high-calorie corn casserole, we decided to get creative by coming up with a dish that’s a little less calorie-laden. This casserole is light, easy to make and can be prepped the night before and stored in the fridge, making it absolutely perfect for any holiday meal!

The holidays wouldn’t be complete without a baked corn casserole. It’s creamy, custardy, and sweet—and is the perfect complement to a holiday meal. If you grew up with this holiday side dish, you know what we’re talking about.

The problem is, most versions don’t use real food ingredients. Instead, they use ingredients like store-bought Jiffy cornbread mix and creamed corn that are loaded with added sodium, refined sugar, vegetable oils, and artificial ingredients.

That’s the beauty of this recipe. It uses all FfL-friendly, real food ingredients. It takes the guesswork out of knowing if your creamed corn casserole is a healthy addition to your holiday meal or nothing more than a real-food imposter.

We’re always looking for ways to reduce time in the kitchen and simplify healthy eating, especially during the holidays. You can prep your Skinny Creamed Corn Casserole ahead and store it in the fridge overnight. When you’re ready to make your casserole, bake as directed.

Did you know you can cut the amount of sugar in most recipes by 25-35% without noticing much difference in taste and texture? For this reason, we minimized the amount of sugar and butter in this recipe. It’s way healthier and still tastes great!

• Quesadilla style! Add leftovers to a tortilla. Top it with a small amount of cheese, protein of choice (chicken, beef, beans) and a second tortilla. Grill it and garnish with avocado for a great tasting lunch.
• For brekkie: Tossed in scrambled eggs or added to a breakfast quesadilla.