Vegetables: Mexican Corn Casserole, Reduced-Fat Version Recipe

Looking for an easy VEGETABLES: Mexican Corn Casserole, Reduced-Fat version recipe? Learn how to make VEGETABLES: Mexican Corn Casserole, Reduced-Fat version using healthy ingredients.


Submitted by french_tutor

Makes 8 servings



A remake of Muna's traditional Thanksgiving Corn Casserole. Please note: the canned corn in the recipe is equal to one 15-oz can, drained, solids only.

Recipe Ingredients for VEGETABLES: Mexican Corn Casserole, Reduced-Fat version

1 can cream-style corn
12 ounces corn, sweet, yellow, canned, drained
1 1/2 cups yellow corn meal, self-rising
8 ounces fat free sour cream
2 eggs, Eggland's Best
1/8 cup olive oil (2 tablespoons)
3 ounces Butter Buds, liquid
12 ounces reduced fat cheddar cheese, shredded

Recipe Directions for VEGETABLES: Mexican Corn Casserole, Reduced-Fat version

Combine all ingredients except for about half of the cheese and pour into greased casserole dish. Bake at 350 degrees F until slightly golden, about 25 minutes. Top with remaining cheese and bake just until it melts, about 5-7 minutes more.
Categories

Vegetables, Side Dish, Mexican, Thanksgiving

Nutrition Facts
Serving Size 218.3g
Amount Per Serving
Calories
359
Calories from Fat
132
% Daily Value*
Total Fat
14.7g
23%
Saturated Fat
6.1g
31%
Trans Fat
0.0g
Cholesterol
77mg
26%
Sodium
1107mg
46%
Potassium
329mg
9%
Total Carbohydrates
49.2g
16%
Dietary Fiber
3.6g
14%
Sugars
5.4g
Protein
18.2g
Vitamin A 21% Vitamin C 10%
Calcium 40% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • High in calcium
  •   Bad points
  • High in sodium
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