Thursday, February 23, 2012

Corn Casserole

This very easy side dish is a wonderful addition to a roast beef or turkey dinner. It is a snap to throw together, and makes "regular" corn a little more dressed up. Try it for your next Sunday dinner.

In a large mixing bowl, combine the corn, cream corn, Jiffy mix

and yogurt. Add the melted butter

and stir to combine. Add the cheese

and stir well. Spread into a greased casserole dish

and bake at 350 for 50-55 minutes. Let stand for 5 minutes before you serve it.

One year ago: Chicken Noodle Casserole
Two years ago: Fried Cauliflower

Find more inspiration at Bake with Bizzy, It's a Keeper, Full Plate Thursday, Friday Food, Food on Fridays, Foodie Friday, Fusion Fridays.

Corn Casserole

1 can whole kernel corn, drained
1 can cream-style corn
1 package Jiffy corn muffin mix
1 cup plain Greek yogurt
1/2 cup butter, melted
1 cup shredded Cheddar cheese

Mix together the corn, Jiffy, sour cream and butter in a large bowl. Stir in the cheese. Pour into a greased 9x13 baking dish or large casserole dish.

Bake at 350 for 55 minutes, or until golden brown and set. Let stand 5 minutes before serving.

Recipe source: Adapted from Paula Deen


  1. Thanks for linking this up. This would be a favorite in our house. Corn with all that dairy- delicious.

  2. This looks like an awesome Corn Casserole that we would just love! Thank you so much for sharing with Full Plate Thursday. Hope you have a great week end and come back soon!
    Miz Helen


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