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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.

Ingredients:

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

 

 

 

 

 

 

Directions:

  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: SkinnyTaste.com

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Winter Storm Update

On November 26th, The Food Bank will be closed for all business starting at 1 pm due to the weather. Business will resume as usual on Monday, December 1st. Have a wonderful holiday!