Skinnier Corn Casserole

Although I am trying to be a little healthier, I am still a southern girl who loves a good casserole.  I didn't realize that Casserole's were more of a southern thing until I moved to the East coast.  I remember one of my first holidays there and I was pretty disappointed as I was looking for the broccoli casserole the corn casserole  the green bean casserole... and the list goes on and on... 

As much as I love them, I stick to the "holiday only" rule as I know they are packed full of calories and fat. Well, the other night I did not feel like going to the store.  We had some chicken and kale so that would make a great meal, but I was CRAVING some carbs of some kind.  It was going to happen one way or another so I thought I would at least try to make it a little more guilt free. 

Paula Deen has the basic corn casserole recipe that a lot of people use with the Jiffy mix.  You can find that recipe here..  I tried my own version cutting out the butter, the cheese, half the sour cream and half of the eggs and was pleasantly surprised! You really can't tell the difference! My "skinnier" version is below. 

Skinnier Corn Casserole

-1 can (14-15 oz) of corn, rinsed and drained
-1 can (14-15 oz) of creamed corn
-1 8 oz package of Jiffy corn muffin mix
-1/2 cup of fat free sour cream
-1/2 cup of low-fat plain yogurt
-1 egg or 2 egg whites

-Preheat over to 350 degrees.  Mix all ingredients in a medium sized mixing bowl.
-Pour into a casserole dish that has been sprayed with non-stick spray.
-Back in center of over for 45 minutes or until golden brown
-Enjoy!