This came out surprisingly well. It’s a hearty warm casserole that can either be served as a side dish (sort of like stuffing) with chicken or makes a great vegetarian meal served with a green salad. I used thyme, but you could substitute rosemary, or even fresh or dried dill weed for a different spin on it.

Crock Pot Corn Bread Casserole

• 4 cups frozen whole kernel corn, thawed
• 4 cups canned creamed corn
• 1 package corn muffin mix (8.5 oz)
• ¼ cup fat free milk
• 1 egg
• 2 tbsp soft reduced fat margarine
• 1 tbsp sugar
• ½ tsp salt
• ¼ tsp black pepper
• ¼ tsp garlic powder
• ¼ tsp dried thyme

Mix all ingredients in a 4-qt or larger crockpot that has been sprayed with cooking spray. Cover and cook 3.5 - 4 hours on low, stirring once halfway through.

Makes 10 servings. Each serving contains 140 calories, 3 grams fat, 2 grams fiber. [3 WW points]

Fit Foodie Tip: If you prefer your corn bread casserole more flavorful, add ½ tsp of thyme (rosemary or dill) and up the amount of garlic. Some people might also enjoy adding a chopped up jalepeno or chipotle pepper to the mix.