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Lightened Up Creamy Corn Casserole 

This is the BEST Lightened Up Creamy Corn Casserole. It tastes just as good as the original. It’s sweet and savory, super delicious, and easy to make. This will be devoured at your Thanksgiving table!

Servings: Makes 10( 1/2 cup) servings

What is a Creamy Corn Casserole?

The original Jiffy Corn Casserole recipe, or also known as “Spoon Bread Casserole,” which first appeared in the 1960s as a recipe tear-off sheet in retail grocery stores. It was later published on the first-ever Jiffy recipe box in 1976. There are hundreds of versions of this recipe on the internet, but this is the real deal just made lighter using less butter, replacing the sour cream with non fat Greek yogurt, and using egg whites instead whole eggs.

What ingredients do I need to make this Lightened Up Creamy Corn Casserole?

  • Cream-Style Corn – creamed corn is essential for making this corn casserole ultra moist and tender. 
  • Sweet Corn – I absolutely love the texture that these sweet corn kernels add to this dish. 
  • Corn muffin mix– I use Jiffy! It’s the star of the show and makes this dish extremely delicious!
  • Non fat plain Greek yogurt– this is used in place of sour cream that is in the original casserole. It’s a great substitute for sour cream and provides at creamy fluffy texture to this casserole. If you’re not a Greek yogurt fan-true me when I say you won’t be able to notice it’s in the casserole-once it’s all baked with the other ingredients.
  • Egg whites– you could use 1 whole egg, if you prefer.
  • Light butter-melted. I use land o lakes light butter made with canola oil
  • Reduced fat Cheddar cheese- this is optional. If you want a bit of cheesiness feel free to use it in your baked corn casserole. I like to use Velveeta cheddar shreds.

Can I make this casserole ahead of time?

YES! This is an easy recipe to make up to 2 days ahead of time.

Combine all ingredients except for the cheese and place in casserole dish. Cover and refrigerate for up to 48 hours. Cook as directed.

How long will this stay fresh in the fridge? Can I freeze it?

Store leftovers in an airtight container in the refrigerator for 5-7days.

You can freeze this casserole for up to three months. Cool the casserole completely.  

Once cool, wrap freezer safe pan tightly in plastic wrap two times followed by foil.

Let thaw overnight in the refrigerator before reheating.

How do I make this Lightened Up Creamy Corn Casserole?

Preheat oven to 350 degrees. Spray a 9×13 or 3-quart baking dish with nonstick spray. Set aside.

In a large mixing bowl, whisk together the egg whites.

Then add in the two cans of corn and muffin mix.

Mix until well combined. 

Add melted lighter butter and light cheese, if desired and continue mixing until all ingredients are incorporated. 

Pour into the prepared dish and bake uncovered for 35-40 minutes or until golden brown.

Remove from the oven and let stand for 5 minutes before serving.

Store leftovers in an airtight container in the refrigerator for 5-7days.

Ingredients

  • 1 (15 ¼ oz.)  can sweet whole kernel corn, drained
  • 1 ( 14 ¾ oz.)  can cream-style corn, not drained 
  • 8 oz. box corn muffin mix- I use Jiffy 
  • 1 cup non fat plain Greek yogurt
  • 2 large eggs whites 
  • 3 Tbsp light butter, melted. I use Land o’ Lakes light butter made with canola oil
  • 1/2 cup reduced fat Cheddar cheese. I like to use Velveeta shreds 

Directions:

  •  Preheat oven to 350 degrees. Spray a 9×13 or 3-quart baking dish with nonstick spray. Set aside.
  • In a large mixing bowl, whisk together the egg whites and non fat Greek yogurt. Then add in the two cans of corn and muffin mix. Mix until well combined. 
  • Add melted lighter butter and light cheese, if using and continue mixing until all ingredients are incorporated. 
  • Pour into the prepared dish and bake uncovered for 35-40 minutes or until golden brown.
  • Remove from the oven and let stand for 5 minutes before serving.

Servings: Makes 10 ( 1/2 cup) servings 

PersonalPoints Range: 6-7 Personal Points per serving*

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan?  

You can click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Enter the name of recipe, the number of servings, and edit any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Personal Points on your individualized plan.  

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.

Recipe adapted and made lighter from “show me the yummy” blog: https://showmetheyummy.com/creamy-corn-casserole/#recipe

Yield: 10

Lightened Up Creamy Corn Casserole

Lightened Up Creamy Corn Casserole

This is the BEST Lightened Up Creamy Corn Casserole. It tastes just as good as the original. It’s sweet and savory, super delicious, and easy to make. This will be devoured at your Thanksgiving table!

Author: thepounddropper.com

Prep Time 5 minutes
Cook Time 35 minutes
Additional Time 10 minutes
Total Time 50 minutes

Ingredients

  • 1 (15 ¼ oz.)  can sweet whole kernel corn, drained
  • 1 ( 14 ¾ oz.)  can cream-style corn, not drained 
  • 8 oz. box corn muffin mix- I use Jiffy 
  • 1 cup non fat plain Greek yogurt
  • 2 large eggs whites 
  • 3 Tbsp light butter, melted. I use Land o Lakes light butter made with canola oil
  • 1/2 cup reduced fat cheddar cheese. I like to use Velveeta shreds

Instructions

    1. Preheat oven to 350 degrees. Spray a 9×13 or 3-quart baking dish with nonstick spray. Set aside.
    2. In a large mixing bowl, whisk together the egg whites and non fat Greek yogurt. Then add in the two cans of corn and muffin mix. Mix until well combined. 
    3. Add melted lighter butter and light cheese, if using and continue mixing until all ingredients are incorporated. 
    4. Pour into the prepared dish and bake uncovered for 35-40 minutes or until golden brown.
    5. Remove from the oven and let stand for 5 minutes before serving.


    Servings: Makes 10 ( 1/2 cup) servings 

6-7 Personal Points* range per serving

*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

Store leftovers in an airtight container in the refrigerator for 5-7days.
You can freeze this casserole for up to three months. Cool the casserole completely.  Once cool, wrap freezer safe pan tightly in plastic wrap two times followed by foil.Let thaw overnight in the refrigerator before reheating.

Smartpoints: GREEN: 7 smartpoints per serving BLUE/PURPLE: 6 smartpoints per serving with light cheese

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Nutrition Information

Yield

10

Amount Per Serving Calories 190Total Fat 7gSaturated Fat 5gCholesterol 9mgSodium 180mgCarbohydrates 26gNet Carbohydrates 26gFiber 0gSugar 3gProtein 6g

Do not use the WW nutritional calculator to calculate points. The nutritional calculator does take zero point food ingredients into consideration and will not be accurate. Personal Point values and nutritional information are estimated and calculated using the brand of ingredients listed in the recipe. PersonalPoints values may vary depending on the brand of ingredients used and depending on your customized zero point foods list. To accurately calculate the Personal Point value on a recipe you will need to enter the ingredients in the WW app recipe builder by going to the top bar in your WW App and selecting “My Foods” then when you are in my foods select “Recipes” then click “Create” in top corner, this is where you will build the recipe, give it a name, select how many servings it makes and then add all ingredients.

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