If a holiday meal at your house isn't complete without a corn casserole, try this calorie-trimmed version. It's delicious and will help keep your meal plan on track.

Source: Diabetic Living Magazine


Recipe Summary test

30 mins
3 hrs 25 mins


Ingredient Checklist


Instructions Checklist
  • If using fresh corn, cut corn from cobs; set aside. Lightly coat a 2-quart square baking dish with nonstick cooking spray; set aside. In a large skillet, heat oil over medium heat. Add onion; cook for 3 to 4 minutes or until onion is tender, stirring occasionally. Stir in corn. Cook and stir for 2 minutes more. Remove from heat; cool slightly.

  • In a large bowl, toss together bread, corn mixture, and chile peppers. In a medium bowl, combine milk and egg; add to bread mixture. Transfer to prepared baking dish. Cover with foil and chill for 2 to 24 hours.

  • Preheat oven to 350 degrees F. Bake, uncovered, about 45 minutes or until lightly browned and set in center. Let stand on a wire rack for 10 minutes before serving.


Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

2/3 cup
136 calories; protein 7g; carbohydrates 22g; dietary fiber 2g; sugars 4g; fat 2g; cholesterol 1mg; sodium 225mg.

1 1/2 starch, 1/2 lean protein