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In The Bank

Posted on Friday, January 11th, 2013

Even though the holidays have come and gone you can still enjoy your favorite holiday dishes. This lighter, healthier version is a great way to use canned corn that you may have in the back of your pantry.


8.5 oz corn muffin mix
15.25 oz can unsalted sweet yellow corn, drained
14.75 oz can unsalted sweet corn cream style
16 oz fat free Greek yogurt
1/4 cup melted light butter
1/2 cup egg whites
cooking spray








  1. Preheat you oven to 350┬░. Spray a 9 x 13 baking dish with cooking spray.
  2. In a large bowl combine all the ingredients above and mix. The mixture will have a fluffy texture which in normal, unlike many other recipes. Pour into baking dish and bake 55-60 minutes, or until the edges are golden. Let it cool a few minutes before cutting.
  3. Makes 15 pieces of corn casserole

Nutritional info:  Per serving: 130 calories, 4 g fat, 2 g fiber, 230 mg sodium, 20 carbs, 6 g protein, 7 g sugar. Source:

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