Cornbread Casserole
Cornbread Casserole
Healthy version of a decadent cornbread side dish.
Ingredients
- 2 cups corn meal
- 1 1/2 cups vegetable broth
- 1 can creamed style corn
- 2 cups thawed frozen corn or one can of canned corn drain and rinse canned corn
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp Kosher salt
- 1/4 tsp pepper
- 1/4 cup red bell pepper (or Jalapeno) optional. Diced
- 1 tsp olive oil to saute the red pepper
Instructions
- Preheat oven to 375 degrees.
- Pour everything but the peppers to a large mixing bowl and stir to incorporate. Let sit for 10 minutes so dry can absorb the liquid.
- In a separate pan, saute the red bell pepper to tender
- Spray a baking dish 9 x 9 or equivalent oval with cooking spray.
- Add peppers to mixture and pour into baking dish.
- Bake for 30 minutes. Bake an additional 10 minutes for for dryer consistency.
Notes
The original recipe calls for a melted stick of butter and a 1/2 pint of sour cream.
Using plain corn meal, not cornbread package that has a lot of additives.
This version has all the taste and consistency without all the fat and calories.
So many options for this dish: add sauteed mushrooms and onions. Top with gravy.
Add more liquid for softer casserole or less for a dryer cornbread.
