Go Back

Corn Bread Casserole

Corn Bread Casserole is a cozy, homestyle baked dish made with cornbread mix, creamed corn, and sweet corn kernels — creating a soft, moist, and fluffy texture inside with a lightly golden top.
Print Recipe Pin Recipe
Course: Side Dish, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large eggs
  • 200 g Low-fat and low-sodium luncheon meat
  • 1 cup fat-free Greek Yogurt
  • 15oz/ 425g 1 can whole corn kernels, drained
  • 15oz/ 425g 1 can of creamed corn
  • 8.5 oz or 1 package of cornbread mix or substitute with below
  • 1 cup cornmeal
  • 1 cup of all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon honey
Optional topping
  • 1/4 cup unsalted butter melted
  • ½ cup of Cheddar cheese

Equipment

  • Mixing Bowls
  • Whisk or spatula
  • Measuring Cups & Spoons
  • Baking casserole dish (8x8 or similar)
  • Oven
  • Cooling Rack

Instructions
 

  1. Pre-heat oven at 375F or 190C
  2. You can always use a full-fat version of everything, but if you are working on a calorie-deficient diet, substitute with low-fat or fat-free items.
  3. Dice luncheon meat into small 1cm cubes
  4. Coat the luncheon meat with part of the flour to prevent it from sinking to the bottom of the casserole.
  5. Combine all dry ingredients and then add wet ingredients and mix until combined.
  6. Gently fold luncheon meat into batter.
  7. Pour into a greased baking dish and bake for 25 minutes or until golden and a toothpick inserted comes out clean.

Macros

Nutrient Low Fat Full Fat
Calories 2850 kcal 3050 kcal
Protein 120 g 121 g
Carbohydrates 345 g 345 g
Fat 95 g 112 g