Cornbread Casserole

This was another dish I made for Christmas dinner. It's very similar to the one I made for Thanksgiving dinner except I had calorie count in mind. This tasted almost exactly the same. I burned the top a little bit but, it turned out okay because it gave it a crispy top without tasting burnt.

Recipe from Skinny Kitchen dot com.
Yields 16 servings.
205 calories per serving.

INGREDIENTS
2 large onions, chopped
1/4 c plus 2 tbsp margarine
4 egg whites
1 egg
2 tbsp 1% milk
1 pkg cornbread mix
2 14.5 oz cans creamed corn
1 c fat-free sour cream
1/2 c reduced fat cheddar cheese, shredded

DIRECTIONS
Preheat oven to 425.
Coat a 13x9 baking dish with nonstick spray.
Place onions and margarine in a microwave safe dish & heat for about 4 minutes, until soft.

In a medium bowl, mix together egg whites, egg, and milk.
Stir in the cornbread mix and creamed corn.
Spread batter into prepared baking dish.
Spoon cooked onions and margarine evenly over the top.

Using a rubber spatula, carefully spread the sour cream over the onions.
It's not necessary to completely cover onions.
Sprinkle cheese evenly over top of the sour cream.

Bake for 40 - 45 minutes until gold brown.

Let stand for 10 minutes before cutting into squares.