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This lightened up corn casserole, a cross between of a corn pudding and a corn bread is an excellent addition to anyone’s holiday table.
Make-Over Jiffy Corn Casserole
I’ve had so many requests in the previous few years to make this over, so by popular demand I made a decision to tackle this. My cousin at all times makes corn casserole for Thanksgiving so I knew just where to show for a superb place to begin. It’s a straightforward corn casserole using corn muffin mix as a base together with canned corn, creamed corn, yogurt and egg whites. You might also like these created from scratch cornbread muffins or this cornbread stuffing.
Why This Works
- Made Lighter with Greek Yogurt
- Easy Recipe
- Make Ahead and reheat later!
Ingredients
- Corn muffin mix
- Sweet yellow canned corn and cream style corn
- Greek yogurt
- Whipped butter
- Egg whites
How To Make Corn Casserole
- Preheat the oven to 350F.
- Spray a 9 x 13 baking dish with cooking spray.
- In a big bowl mix all of the ingredients and blend with a spoon, it’ll be fluffy and you may think you probably did something unsuitable, don’t worry, you’re doing tremendous.
- Pour into the prepared baking dish and bake 55-60 minutes, or until the sides are golden.
- Let it cool just a few minutes before cutting.
Variations
- Add some Parmesan cheese for more flavor
- Add fresh herbs like chives
You may make this ahead and warmth it up if you end up able to eat. This can also be great reheated the following day for leftovers.
More Corn Recipes You’ll Love
Prep: 5 minutes
Cook: 55 minutes
Total: 1 hour
Yield: 15 servings
Serving Size: 2 2/3 x 3 inch pieces
-
Preheat oven to 350F.
-
Spray an 9 x 13 baking dish with cooking spray.
-
In a big bowl mix all of the ingredients and blend with a spoon, it’ll be fluffy and you may think you probably did something unsuitable, don’t worry, you’re doing tremendous.
-
Pour into baking dish and bake 55-60 minutes, or until the sides are golden.
-
Let it cool just a few minutes before cutting.
Last Step:
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Serving: 2 2/3 x 3 inch pieces, Calories: 211 kcal, Carbohydrates: 42 g, Protein: 7 g, Fat: 3.5 g, Sodium: 636 mg, Fiber: 2 g, Sugar: 8.5 g