Comfort food. What’s not to love? And what’s better than the smell of freshly baked
cornbread? Lucky for me, I had the task of baking (and smelling) cornbread everyday from
the months of May thru September for 5 glorious summers of my life. A random fact,
but it’s the truth. I worked as an assistant manager/ice-cream scooper at Shaws Ridge
Farm, a homemade ice-cream shop and barbeque barn restaurant located in Southern
Maine. It’s my favorite job to I’ve had to date. Of course it helps when your co-workers
are your sister and your best friends!
I loved baking the cornbread, but I didn’t particularly enjoy the lengthy baking time or the amount of butter I consumed while making/eating it! A few months ago, I stumbled upon a recipe in my Cooking Light cook book for “Easy Corn Casserole”. It caught my eye immediately. Lately, due to the freezing temperatures, I’ve been cooking this every few weeks. It’s a great addition to any meat dish (such as chili), an excellent side for a salad, or great for a snack. Truthfully, I’ve even eaten it for breakfast. The best part: it provides leftovers, and it’s so easy to freeze, thaw out, and then reheat in the oven.
This recipe is sure to please your taste buds and your tummy!
¼ cup egg beaters
¼ cup butter, melted
1 (8 ¾ ounce) can no-salt-added whole-kernel corn, drained
1 (8 ¾ ounce) can no-salt-added cream-style corn
1 package (8 ½ ounce) corn muffin mix (I used Jiffy)
1 (8-ounce) carton plain fat-free yogurt ( I used Dannon Vanilla!)
1. Preheat oven to 350 degrees.
2. Combine first six ingredients in a medium bowl; stir well.
3. Pour into an 8-inch square baking dish coated with cooking spray. Bake for 45 minutes or until slightly browned.
Have a Merry meal :)