If you’re looking for the perfect side dish for the holidays (or mid-winter comfort meal) that just about everyone will like, look no further.
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.
The skinny on sugar and butter…
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!
Some ways to “reinvent” your leftover corn casserole:
- 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.
If you’re looking for the perfect side dish that just about everyone will like, look no further. 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!
- Preheat oven to 350 degrees and grease a 2-quart casserole dish.
- In a high powered blender, blend one can of corn until smooth.
- In a large mixing bowl, whisk together the egg and egg white. Add melted butter and yogurt, stir until combined. Add can of corn, blended corn, honey and whole wheat flour to egg mixture, stir until combined.
- Pour into prepared baking dish. (If preparing for the next day, cover dish with foil and place in the fridge overnight). Bake until the center is set and the top is slightly golden brown, about 40-45 minutes.
For a gluten-free version, substitute with preferred gluten-free flour blend.
We recommend organic ingredients when feasible.
- Serving Size: 8
Keywords: Creamed Corn Casserole