Makes a great side dish or comfort food snack

Looking for a tasty, gluten-free side dish? Made from cornmeal, this cornbread casserole makes a delicious addition to a dinner meal — in place of potatoes, rice or pasta.

Ingredients

  • 2 cups water
  • 1 cup whole-grain cornmeal
  • 3 tablespoons salted butter
  • 2 large eggs
  • Egg whites from 2 eggs
  • 1 cup fat-free evaporated milk

Directions

  1. Heat oven to 375 F.
  2. Spray a 6-cup soufflé dish or casserole with non-stick spray.
  3. In a medium saucepan, bring the water to a boil. Add in cornmeal, stirring constantly over medium-high heat until smooth.
  4. Remove from heat and stir in butter. In a large mixer bowl, beat eggs together. Stir in the milk. Add in the cooked cornmeal. Beat until well-combined, about 2 minutes. Pour into prepared dish.
  5. Bake until golden brown, about 35 minutes.

Nutrition information (per serving)

Makes 8 servings

Calories: 140
Total fat: 6 g
Saturated fat: 3 g
Trans fat: 0 g
Cholesterol: 60 mg
Sodium: 105 mg
Carbohydrate: 16 g
Fiber: 3 g
Sugar: 4 g
Protein: 6 g

– Recipe provided by Digestive Disease Health Team dietitians.