South of the Border, Skinny Cornbread Casserole
By: Skinny Kitchen
Diet:
Low Fat
Low Calorie
Vegetarian
Cuisine:
Mexican
Meal type:
Main Course
This South of the Border Skinny Cornbread Casserole is a flavorful and hearty dish featuring a blend of cream-style corn, beans, cottage cheese, and spices, topped with onions, red peppers, enchilada sauce, and yogurt. It's a perfect make-ahead meal that can be refrigerated or frozen for later.
| Prep | Cook | Steps | Servings | Cooking level |
|---|---|---|---|---|
| 15 m | 55 m | 7 | 6 | Intermediate |
Ingredients
| 1 cup |
onion
chopped
|
| 1 cup |
red bell pepper
chopped
|
| 1 tbsp |
reduced-fat butter or Smart Balance Light
|
| 14.5 oz |
cream-style corn
can
|
| 15 oz |
black beans
rinsed and drained, can
|
| ½ cup |
fat-free cottage cheese
|
| 1 |
egg
I love Egg-Land’s Best eggs
|
| ¼ tsp |
chili powder
|
| ¼ tsp |
cumin
|
| 8.5 oz |
Jiffy’s Corn Muffin Mix
box, see shopping tips
|
| ½ cup |
enchilada sauce
from a (10-12 oz.) can or jar, see shopping tips
|
| ½ cup |
fat-free plain Greek yogurt or fat-free plain yogurt
|
Skinny Kitchen
Nancy Fox
https://www.skinnykitchen.comWelcome to Skinny Kitchen, where delicious food can be part of a healthy lifestyle. Imagine decadent-tasting foods we all love but with a twist, they’re Skinnyfied! Recipes include nutrition facts, skinny tips, and food finds.
Instructions
This recipe was provided by Skinny Kitchen. The original recipe steps can be found here.
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