Cornbread Pudding Casserole

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A custardy casserole with cornbread mix, corn kernels, and minced onion.

Prep Time10

Cook Time1 5

Total Time1 15

Course: Side Dish

Keyword: casserole

Servings: people

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

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.

4 WW points per serving