cornbread casserole

Nancy Fox


Nancy Fox, of The Skinny Kitchen, calls this the “Most Decadent Cornbread Casserole Ever!” And the fact that it’s been “skinnified” and is still decadent is fantastic for us.

Says Nancy, “It’s super rich and loaded with flavor. A wonderful side for barbecue or many chicken, beef or ham recipes. The original full-fat recipe has ingredients such as sour cream, butter and two entire cups of cheese. This skinny makeover is using similar ingredients but reduced or fat-free versions.  I found that using only ½ cup of reduced-fat cheddar cheese provides plenty of flavor.  The skinny for 1 slice, 205 calories, 5 grams of fat and Weight Watchers POINTSPLUS.  It’s so yummy!”


Cornbread Casserole


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 Tbsp. 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 (not fat-free!)


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.

9. 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.

Makes 16 servings (each serving, 1 slice)

Food Fact

The origin of cornbread is as old as corn itself.  In America, we’ve known about and eaten cornbread since arrival of the Europeans.  The native Americans leaned early on how to dry and grind corn into meal, which is the main ingredient in cornbread.

Weight Watchers Points (old points) 4
Weight Watchers POINTS PLUS 5

SKINNY FACTS: for 1 slice
205 calories, 5g fat, 7g protein, 32g carbs, 3g fiber, 447mg sodium, 13g sugar

Cornbread Casserole from The Skinny Kitchen was last modified: by

Sharing is caring!