Corn Casserole Recipe
This healthier version of Jiffy corn casserole, blending the textures of corn pudding and cornbread, makes for a delightful enhancement to any holiday feast.
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Ingredients
- 8.5 oz corn muffin mix
- 1/4 cup melted light butter
- 1/2 cup egg whites
- cooking spray
- 15 oz can sweet yellow corn
- 14.75 oz can sweet corn cream style
- 16 oz fat free Greek yogurt
Instructions
- 1
Begin by setting your oven temperature to 350°F (175°C).
- 2
Lightly coat a 9 x 13-inch baking dish with cooking spray to prevent sticking.
- 3
In a spacious mixing bowl, incorporate all the ingredients and stir them together with a spoon. The mixture will appear fluffy, which may seem unusual, but rest assured, you’re on the right track.
- 4
Transfer the mixture into the prepared baking dish and place it in the oven. Bake for 55 to 60 minutes, or until you notice the edges turning a lovely golden brown.
- 5
Allow the casserole to rest for a few minutes before slicing into it.