Yield :
- Makes 16 servings (each serving, 1 slice)
- for 1 slice
- Smartpoints : 7
Ingredients :
- 2 large onions, chopped (about 3½ cups)
- ¼ cup plus 2 tablespoons reduced-fat butter or Smart Balance Light
- 4 egg whites
- 1 egg, I love Eggland’s Best eggs
- 2 tablespoons fat-free or reduced-fat milk
- 1 (1-LB) package Marie Callender’s Original Corn Bread Mix
- 2 (14.5 oz) cans cream-style corn
- 1 cup fat-free sour cream (½ pint)
- ½ cup reduced-fat cheddar cheese
Preparation :
- 1. Preheat oven to 425 degrees. Coat a 13”x9” baking dish with nonstick spray.
- 2. In a microwave safe bowl, add the onions and butter. Cook in the microwave on high for about 4 minutes until soft. Set aside.
- 3. In a medium bowl, mix together the egg whites, egg and milk. Stir in the cornbread mix and cream-style corn. Spread cornbread batter into the prepared dish.
- 4. Spoon the cooked onions and liquid left in the bowl evenly over the top.
- 5. Using a rubber spatula carefully spread the sour cream over the onions. It’s not necessary to completely cover the onions. The sour cream will create little pillows.
- 6. Sprinkle the cheese evenly over the top of the sour cream.
- 7. Bake for about 40-45 minutes until golden brown.
- 8. Let stand for 10 minutes before cutting into 16 squares. This casserole may be made ahead of time, refrigerated and reheated. It also freezes great.
Nutritional Info :
- Makes 16 servings (each serving, 1 slice)
- for 1 slice
- 205 calories
- 5g fat
- 7g protein
- 32g carbs
- 3g fiber
- 447mg sodium
- 13g sugar
- SmartPoints value : 7