Corn Casserole

Corn Casserole


This lightened up corn casserole, a cross between of a corn pudding and a corn bread is a wonderful addition to anyone’s holiday table.
  • 8.5 oz corn muffin mix
  • 15 oz can sweet yellow corn, drained
  • 14.75 oz can sweet corn cream style
  • 16 oz fat free Greek yogurt
  • ¼ cup melted light butter, Land O Lakes Whipped
  • ½ cup egg whites
  • cooking spray
  1. Preheat oven to 350F.
  2. Spray an 9 x 13 baking dish with cooking spray.
  3. In a large bowl combine all the ingredients and mix with a spoon, it will be fluffy and you will think you did something wrong, don’t worry, you are doing fine.
  4. Pour into baking dish and bake 55-60 minutes, or until the edges are golden.
  5. Let it cool a few minutes before cutting.

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