Low-Fat Corn Casserole Recipe

This low fat corn casserole is everything you want from a comfort side: creamy, slightly sweet, and golden on top—with just a fraction of the fat. Made without butter, sour cream, or heavy cream, this version relies on nonfat Greek yogurt, canned corn, and a touch of cornmeal to create that cozy, spoonable texture. At under 4 grams of fat per serving, it’s a lightened-up twist perfect for holiday dinners, BBQs, or weeknight meals.

About This Recipe

It’s tender, moist, and bursting with corn flavor—like a cross between cornbread and pudding. The Greek yogurt adds a little tang, the corn kernels pop with sweetness, and the whole dish feels indulgent even though it’s secretly healthy.

You can stir it together in one bowl and have it in the oven in minutes. It’s a great side for roast chicken, chili, or grilled veggies—and it travels well for potlucks and gatherings.

Why This Recipe Belongs in Your Diet

This casserole skips the usual stick of butter and sour cream, replacing them with nonfat Greek yogurt and a little olive oil for moisture. You still get great texture and flavor, but with far less saturated fat and added calories.

What You’ll Need (Ingredients)

With a few pantry staples and simple smart swaps, you’ll have a dish that’s comforting and low-fat.

• 1 can (15 oz) corn kernels, drained: Adds texture and sweetness—use no-salt-added if possible.
• 1 can (15 oz) creamed corn: Helps create the creamy base and classic flavor.
• 1/2 cup nonfat plain Greek yogurt: Replaces sour cream for creaminess and protein.
• 2 tablespoons olive oil: Adds moisture with heart-healthy fat—just enough.
• 1/2 cup cornmeal (medium grind): Provides structure and that corn-bread-like bite.
• 2 large eggs: Helps bind the casserole and keep it fluffy.
• 1 tablespoon sugar (optional): Enhances the corn’s natural sweetness—can be skipped for a more savory version.
• 1/2 teaspoon baking powder: Gives it a light lift.
• 1/4 teaspoon salt: Balances the sweetness and brings out flavor.

How to Make Low Fat Corn Casserole

1. Preheat oven to 375°F (190°C) and lightly spray an 8×8-inch baking dish with nonstick spray.
2. In a large bowl, whisk together the eggs, Greek yogurt, olive oil, and sugar (if using).
3. Stir in the drained corn, creamed corn, cornmeal, baking powder, and salt. Mix just until combined.
4. Pour batter into the prepared baking dish and smooth the top.
5. Bake for 35–40 minutes, until the top is golden and the center is set.
6. Cool for 5–10 minutes before serving.

Recipe Tips and Variations

• Add chopped jalapeños for a spicy version.
• Stir in 1/4 cup chopped green onions or bell pepper for color and flavor.
• Make it dairy-free by using a plant-based yogurt and skipping the eggs (replace with flax eggs).
• Serve warm or at room temperature—it’s great both ways.

How to Store Leftovers

Store leftovers covered in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through. This casserole also freezes well—just thaw and reheat before serving.

Nutrition Facts

• Serving Size: 1 square (1/9 of dish)
• Calories: 155 kcal
• Fat: 3.7 g
• Carbohydrates: 21 g
• Protein: 5 g
• Sodium: 180 mg

Try More Recipes:

• Low-Fat Vegetable Casserole Recipe
• Low Fat Green Bean Casserole Recipe
• Low-Fat Sweet Potato Casserole Recipe
• Low-Fat Chicken Enchilada Casserole Recipe