Corn casserole is one of those famous southern things. Though... oddly enough we never had it in my house when I was growing up. We always had cornbread. Not because we weren't fans of corn casserole or anything... we just always had cornbread instead, and I have no answer for 'why'.
To be honest, this corn casserole was actually a happy little accident on my part.
I told you. I too make mistakes in the kitchen, especially with baking!
I was actually making cornbread and ended up mixing in too much greek yogurt.
And by too much... I of course mean... twice as much as I had intended.
What can I say? I'm running on fumes here lately!
At any rate, during the baking process I began to wonder why what I thought was cornbread was taking so long to cook. It eventually dawned on me... about 35 minutes into baking... what had happened. So, I tossed a foil tent on top and rode it out to the end.
When it was finally done, we all agreed that the end result tasted amazing. It's a very dense and moist version of a cornbread.
So, while it was exactly what I was going for, it all worked out perfectly in the end!
Skinny Green Chile & Cheddar Corn Casserole
Servings: 8 • Size: 1 Slice/Wedge • Calories: 228.8 • Fat: 7.8 g • Carb: 28.6 g • Fiber: 0.6 g • Protein: 9.7 g • Sugar: 7.8 g • Sodium: 452.3 mg
1 Box (8.5 Oz.) Corn Muffin Mix
12 Oz. Plain Fat Free Greek Yogurt
1 C. Corn Kernels (I used frozen, thawed.)
4 Oz. Diced Green Chiles
1/2 C. Reduced Fat Sharp Cheddar, Shredded
1/4 C. Light Butter, Softened
2 Large Egg Whites
Preheat oven to 350 degrees F. and lightly spray the inside of an 8x8 or 9x9 pan with non-stick cooking spray and set aside.
I used my cast iron skillet that I adopted from my parents. And by adopted, I may or may not mean stole.
Combine all ingredients together in a large bowl and stir until just combined.
The batter will be lumpy and that's okay.
Allow the batter to sit for 4-5 minutes before transferring to the prepared pan.
Place the pan in the oven and bake for 25-30 minutes.
At this time, place a foil tent over the tip of the corn bread and continue to bake for another 25-30 minutes or until an inserted toothpick comes out clean(ish) and the edges are slightly browned.
Bare in mind that corn casserole is a very dense and moist bread... so it can be a little tricky to tell if it's done or not.
Remove from the oven and allow to cool.
Cut evenly into 8 pieces and serve warm!