Mexican Corn Casserole

November 11, 2014

Ah, the fond memories I have of Thanksgiving at my grandma's. She and my mom switched off hosting Thanksgiving each year, and when it was her turn to host I always spent the night with her to "help." I remember one year the woman BROKE HER ARM and still hosted Thanksgiving! She was truly amazing. I have no idea how much help I really was to my grandma, but I can tell you the memories I have of helping her are priceless! Tearing loaves of white bread and crumbling cornbread for stu

1 T. olive oil
1 large onion, diced
2 large eggs
1 (15 oz.) can whole kernel corn, drained
1 (14 oz.) can cream style corn
3/4 c. plain yogurt
1 c. buttermilk
1 1/2 c. cornmeal
1/2 c. unsalted butter, melted and cooled
2 (4 oz.) cans chopped green chiles
1 t. baking soda
1 t. salt
2 c. low fat shredded cheddar cheese

Preheat the oven to 325. Spray a 9X13 pan with cooking spray and set aside. Heat the olive oil in a medium skillet over medium high heat. Add the onion and sauté, stirring occasionally, until the onions...
See the full directions on my site

Nutritions

Calories
481

Sodium
640mg
26% DV

Fat
31g
48% DV

Protein
10g
21% DV

Carbs
39g
13% DV

Fiber
5g
22% DV

Vegetarian Mexican