Easy Creamed Corn Casserole
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My fiance constantly asks for creamed corn casserole, no matter the season. If he’s lucky, I’ll cave and whip up this easy creamed corn dish – with a little help from a box mix.
In truth, my fiance really just wants creamed corn – the kind that comes straight from the can – but he always asks for creamed corn casserole and whenever I ask “Are you sure you don’t mean creamed corn?” he insists, no, he wants the casserole – that is, until he comes to make a plate and realizes that he did actually mean creamed corn.
Personally, I prefer the casserole over creamed corn; whereas, he would prefer creamed corn without the casserole. That whole story is to say, this casserole is the best of both worlds.
The creamed corn is held together lightly by boxed cornbread mix – and the addition of Greek yogurt adds a bit of moisture that tricks you into thinking it’s only creamed corn, in cornbread form.
If you’re lost, just make the recipe. You won’t regret it – whether you prefer creamed corn OR creamed corn casserole.
Easy Creamed Corn Casserole
Ingredients
- 15 oz creamed corn
- ¼ cup butter
- ½ cup plain Greek yogurt
- 1 tablespoon brown sugar
- 1 egg
- 1 box Jiffy cornbread mix or cornbread mix of choice
- salt & pepper to taste
Instructions
- Preheat the oven to 350 F. In a large bowl, combine all ingredients except for the Jiffy mix. Stir well until the ingredients are incorportated then stir in the Jiffy mix until it is just combined. The batter will be lumpy.
- Grease a 9×9 square dish. Pour the batter into the baking dish and lightly tap on a solid surface to release any air bubbles.
- Bake the casserole for 15-25 minutes (checking every 5 minutes after 5 minutes) until the center of the casserole is cooked through and the top is golden brown.
- Let the casserole set 10 minutes prior to serving, to fully finish cooking. Enjoy!
