Most Decadent Cornbread Casserole Ever

Ingredients:

2 large onions
chopped (about 3½ cups)
¼ cup plus 2 tablespoons reduced-fat butter or Smart Balance Light
4 egg whites
1 egg
I love Eggland’s Best eggs
2 tablespoons f at-f ree or reduced-f at milk
1 (1-LB) package Marie Callender’s Original Corn Bread Mix
2 (14.5 oz) cans cream-style corn
1 cup f at-f ree sour cream (½ pint)
½ cup reduced-f at cheddar cheese

Preparation:

1. Preheat oven to 425 degrees. Coat a 13”x9” baking dish with nonstick spray.
2. In a microwave saf e bowl, add the onions and butter. Cook in the microwave on high f or about 4 minutes
until sof t. Set aside.
3. In a medium bowl, mix together the egg whites, egg and milk. Stir in the cornbread mix and cream-style corn.
Spread cornbread batter into the prepared dish.
4. Spoon the cooked onions and liquid lef t in the bowl evenly over the top.
5. Using a rubber spatula caref ully spread the sour cream over the onions. It’s not necessary to completely
5. Using a rubber spatula caref ully spread the sour cream over the onions. It’s not necessary to completely
cover the onions. The sour cream will create little pillows.
6. Sprinkle the cheese evenly over the top of the sour cream.
7. Bake f or about 40-45 minutes until golden brown.
9. Let stand f or 10 minutes bef ore cutting into 16 squares. This casserole may be made ahead of time,
ref rigerated and reheated. It also f reezes great.