If you love lightened-up versions of traditional recipes, you’ve come to the right place. This Weight Watchers-friendly Cornbread Pudding Casserole is a classic side dish that’s perfectly creamy, light, and comforting.
Although the traditional version is high in points with full-fat sour cream and butter, there are definitely ways to lighten it up and make it more suitable for WW. For instance, with this recipe, I swapped regular butter for I Can’t Believe It’s Not Butter, and I switched out the sour cream with Greek yogurt.
I also used just the right amount of cornbread mix balanced with some baking powder and flour. The result was extra custardy and moist and only 4 points per serving, compared to 12 points if I didn’t use any substitutions or make any adjustments. This cornbread casserole is simple and versatile. Its creamy, pudding-like texture with plump corn kernels and diced onions is out of this world.
You can serve it for potlucks, holidays, gatherings, or just when you want to turn an average dinner into something more exciting and satisfying. This recipe makes 9 servings, so there is plenty to go around!
Why You Should Try This Recipe
- It’s a one-bowl recipe. All you need is a large bowl to make this recipe. You can make the batter and get it in the oven in less than 10 minutes, and you’ll have minimal dishes to clean up afterward!
- It serves a small crowd. This is a great recipe for bringing to a smaller get-together. It is also easy to double the recipe and bake it in a 9×13 pan, which will give you 18 servings!
- You can customize it. Add cheese, herbs, bacon, or any other ingredients that you love. The casserole will still bake up perfectly as long as you aren’t adding liquidy ingredients.
Recipe Overview
- Serving Size: 1 slice (138g)
- Number of Servings: 9
- Time to Cook: 1 HR – 1 HR 10 minutes
- WW Points Per Recipe: 4 WW points per serving, 39 for the entire recipe (Click here to view the recipe in the WW app. WW login is required)
Ingredients in Weight Watchers Cornbread Casserole
- 6 oz Cornbread mix (I used Marie Callender’s Original Mix. You can try the low-fat version if you can find it!)
- 3 tbsp Light butter substitute, softened (I used I Can’t Believe It’s Not Butter, Light)
- 1 cup Nonfat plain Greek yogurt
- 1 can (14.75 oz) Creamed corn
- 1 can (15.25 oz) Corn kernels, drained
- 2 Eggs
- ¾ tsp Baking powder
- 1 small yellow onion, smalled diced or minced
- ¼ cup all-purpose flour
Instructions for making WW Cornbread Pudding Casserole
- Preheat oven to 350F. In a large mixing bowl, combine the butter substitute and the yogurt. Mix until smooth and then add the eggs and mix until smooth again.
2. Add the flour, baking powder, and cornbread mix, stirring to combine. Lastly, mix in the corn products and the onions. Stir until the batter comes together.
3. Transfer the mixture to a greased 8 or 9 inch square baking dish or similar-sized dish. Bake the casserole for 45 minutes. Remove it from the oven, cover it with foil, and then return to the oven to bake for 20 more minutes or until done. The casserole will begin to pull from the edges, and it will be golden brown. If you shake it, the center will slightly jiggle, but it should spring back up when you gently press it with your finger.
4. Allow the casserole to rest for 10-15 minutes before serving so it can set.
Variations and Substitutions
- Cornbread Casserole with Meat: Add chopped hot dogs, shredded chicken, or bacon bits to the mix.
- Sour Cream vs Greek Yogurt: You can sub half of the Greek yogurt for light sour cream if you wish. I went with Greek yogurt since it has zero points.
- Cornbread Mix Brand: Keep in mind that if you use a different brand than I did, the texture of the casserole might vary slightly or need more or less time to bake. There are plenty of great brands, such as Krusteaz, Jiffy, Martha White, and so on.
- Omit The Onions: Feel free to omit the onions if you want. You can always garnish with green onions instead.
- Using Ramekins: You can make individual portions in ramekins, and they will bake much quicker. I would check on them at the 25-30-minute mark and go from there.
Tips and Tricks for Making WW Cornbread Pudding Casserole
- You can store any leftovers in the same pan you baked the casserole in or transfer them to an airtight container. This casserole will hold for up to 5 days in the refrigerator.
- Be careful not to underbake it. As mentioned, it is okay if the center jiggles ever so slightly when you remove it from the oven, but it should not be sloshy or liquidy at all. It should be like a custard.
- It is important to let it rest after baking so it can set and firm up slightly. It won’t hold its shape as well if you slice into it too soon!
- Don’t overmix the batter because it will negatively affect the texture of the casserole. Just mix it until everything is combined!
Related Recipes
Cornbread Pudding Casserole
Ingredients
- 6 oz Cornbread mix, I used Marie Callender’s Original Mix. You can try the low-fat version if you can find it!
- 3 tbsp Light butter substitute, softened (I used I Can’t Believe It’s Not Butter, Light)
- 1 cup Nonfat plain Greek yogurt
- 1 can 14.75 oz Creamed corn
- 1 can 15.25 oz Corn kernels, drained
- 2 Eggs
- ¾ tsp Baking powder
- 1 small yellow onion, smalled diced or minced
- ¼ cup all-purpose flour
Instructions
- Preheat oven to 350F. In a large mixing bowl, combine the butter substitute and the yogurt. Mix until smooth and then add the eggs and mix until smooth again.
- Add the flour, baking powder, and cornbread mix, stirring to combine. Lastly, mix in the corn products and the onions. Stir until the batter comes together.
- Transfer the mixture to a greased 8 or 9 inch square baking dish or similar-sized dish. Bake the casserole for 45 minutes. Remove it from the oven, cover it with foil, and then return to the oven to bake for 20 more minutes or until done. The casserole will begin to pull from the edges, and it will be golden brown. If you shake it, the center will slightly jiggle, but it should spring back up when you gently press it with your finger.
- Allow the casserole to rest for 10-15 minutes before serving so it can set.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
