Q: I've tried several of the light versions of Food Network stars' recipes you've done in your column, and my whole family has loved them. Now I'm asking you to take on this onion corn bread recipe from Paula Deen in time for summer picnics.

A: I love lightening Deen's recipes because they are usually great examples of comforting home-style cooking. We are just going to make them a bit more comforting by making sure they are as healthful and low calorie (and tasty) as possible. Instead of using half a stick of butter, we are using a tablespoon of canola oil and increasing the low-fat milk by a few tablespoons to compensate for the lowest moisture. We are able to use only a tablespoon of oil because the corn bread mix called for will already have some grams of fat per serving.

Elaine Magee / Special (ENLARGE)

Low-fat Vidalia onion cornbread

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After that, we are making a few lower-fat and calorie ingredient substitutions. Low-fat milk replaces whole milk, fat-free sour cream replaces regular, reduced-fat sharp cheddar replaces regular. The recipe calls for sprinkling another 1/2 cup of the cheese over the top before baking, but I just deleted this step to save extra fat and calories. The light version contains almost a third fewer calories, half the cholesterol and two-thirds less fat and saturated fat.

Vidalia Onion Corn Bread 16 servings

Hands on: 15 minutes Total time: 40 minutes

If you would like to make mini corn bread muffins, prepare a mini muffin pan and fill each cup with about 1 tablespoon of batter. Bake for about 18 minutes.

The original recipe contains 160 calories, 10.5 grams fat (6 grams saturated) and 36 milligrams cholesterol per serving.

1 tablespoon canola oil

1 1/4 cups chopped Vidalia or other sweet onion

1 1/2 cups corn bread/muffin mix

1 large egg, beaten (higher omega-3 if available) or 1/4 cup egg substitute

1/2 cup 1 percent low-fat milk

1 cup fat-free sour cream

1/2 cup reduced-fat sharp cheddar cheese

1/4 teaspoon dried dill weed

Preheat oven to 450 degrees. Coat an 8-inch square baking pan with canola cooking spray.

In medium nonstick saucepan, heat canola oil over medium-high heat. Add chopped onion and sauté until tender (about 3 minutes). Let cool for a few minutes.

In large mixing bowl, combine sautéed onions, corn bread mix, egg, low-fat milk, sour cream, cheddar cheese and dill weed. Mix by hand or with mixer on low speed just until blended. Pour batter evenly in the prepared baking dish. Bake until toothpick inserted into the center comes out clean (about 25 minutes). Serve and enjoy.

Per serving: 115 calories (percent of calories from fat, 33), 5 grams protein, 14 grams carbohydrates, 1 gram fiber, 4 grams fat (1.4 grams saturated), 17 milligrams cholesterol, 214 milligrams sodium, 0.1 gram omega-3 fatty acid, 0.4 gram omega-6 fatty acid, 2 Weight Watchers points.

Elaine Magee is a registered dietitian and author of 25 books on nutrition and healthy cooking. Need us to help make your recipes healthier? E-mail Magee at betterhealth@ajc.com.