South of the Border, Skinny Cornbread Casserole

This main course casserole is sinfully delicious!  So amazingly rich in fabulous Mexican flavors. Each fiber-rich serving has 320 calories and 8 grams of fat.  It’s super quick to make, but does need time to be refrigerated before slicing. I really hope you get a chance to make it soon. Everyone will LOVE it!
South of the Border, Skinny Cornbread Casserole

Helpful Tips About this Recipe

Makes 6 servings (each serving, 1 slice)

Shopping Tips

Most supermarkets sell Jiffy corn muffin mix in the baking aisle. If you can’t find it use another brand that is about 8.5 ounces.
For this recipe, I used ½ cup from a (12oz) bottle of Trader Joe’s Enchilada Sauce.  Or, use ½ cup from a (10 oz.) can of red enchilada sauce found at most supermarkets.

WW Freestyle SmartPoints
WW SmartPoints
SKINNY FACTS: for 1 slice
320 calories, 8g fat, 2g sat. fat, 30mg chol, 12g protein, 53g carbs, 6g fiber, 796mg sodium, 15g sugar
FACTS: for Freestyle SmartPoints
229 calories, 2g sat. fat, 5g protein, 11g sugar


South of the Border, Skinny Cornbread Casserole

South of the Border, Skinny Cornbread Casserole

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Prep Time 15 minutes
Cook Time 55 minutes
Refrigerated Time: 1 hour
Total Time 2 hours 10 minutes
Course Main Course
Cuisine American, Mexican
Servings 6
Calories 320 kcal


Ingredients for Cornbread:

  • 1 cup onions, chopped
  • 1 cup red bell peppers, chopped
  • 1 tablespoon reduced-fat butter or Smart Balance Light
  • 1 (14.5 oz.) can cream-style corn
  • 1 (15 oz.) can black beans, rinsed and drained
  • ½ cup fat-free cottage cheese
  • 1 egg, I love Egg-Land’s Best eggs
  • ¼ teaspoon chili powder
  • ¼ teaspoon cumin
  • 1 (8.5 oz.) box Jiffy’s Corn Muffin Mix, see shopping tips

Ingredients for Topping:

  • ½ cup enchilada sauce from a (10-12 oz.) can or jar, see shopping tips
  • ½ cup fat-free plain Greek yogurt or fat-free plain yogurt


  • Preheat oven to 425 degrees. Coat a 9 x 9” baking pan with cooking spray.
  • In a microwave-safe bowl, add onions, red peppers, and butter. Cook in microwave on high for about 4 minutes until soft. Set aside.
  • In a large bowl, mix together cream-style corn, beans, cottage cheese, egg, chili powder, and cumin. Blend well. Stir in cornbread mix and only stir until blended. The batter might be a little lumpy. Using a rubber spatula, spread cornbread batter into prepared pan.
  • Spoon cooked onions, red peppers, and liquid left in the bowl, evenly over top of cornbread.
  • Pour ½ cup enchilada sauce all over onions. Using the same rubber spatula, carefully spread yogurt evenly over the top. It’s okay that it doesn’t cover over the entire casserole.
  • Bake for 55-60 minutes so the casserole will be cooked through. It will look very brown.
  • Refrigerate for at least 1 hour before cutting into 6 slices. It’s very soft and needs to firm up in the refrigerated or it will be a mushy mess. I like to make this casserole the day before serving, refrigerate, cut into slices, and reheat. It also freezes great after it’s baked, refrigerated and sliced.


Serving: 1sliceCalories: 320kcalCarbohydrates: 53gProtein: 12gFat: 8gSaturated Fat: 2gCholesterol: 30mgSodium: 796mgFiber: 6gSugar: 15gBlue Smart Points: 8Green Smart Points: 10Plus Points: 8
Tried this recipe?Let me know how it was!


  1. I made this recipe yesterday & it was so delicious!!! I can’t believe how easy & inexpensive it was. There’s only 2 of us, so it made 3 meals for us. Wonderful recipe. I can’t say enough about it. I already can’t wait for leftovers. Thank you. And keep the recipes coming.

  2. Oh my goodness…Thanks so much for the wonderful feedback, Kayte!
    You’ve made me one happy girl!
    Wishing you all the best,

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