Easy Corn Casserole Recipe With a Secret Twist

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

sour cream

🥗Healthier: plain yogurt

💰Cheaper: creme fraiche

Plain yogurt provides a tangy flavor with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative.

Preheat the oven to 350°F.

Melt 1 stick (1/2 cup) of butter in a large Pyrex glass bowl in the microwave in 30-second intervals until just melted.

Spray a 9x13 glass baking pan with non-stick cooking spray, such as spray olive oil.

Add 1 package of softened cream cheese to the melted butter and blend together with a handheld mixer until well combined, but not perfectly smooth.

Stir in 1 box (8.5 oz) of Jiffy cornbread mix, 1 can (15 oz) cream style corn, 1 can of drained whole corn, and 2 eggs into the butter and cream cheese mixture.

Add 1 cup of shredded cheddar cheese and gently stir everything together, breaking up the eggs as you mix.

Pour the mixture into the prepared baking pan and spread it out into an even layer.

Tap the baking dish gently on the counter to remove air bubbles and ensure an even bake.

Bake in the preheated oven for 30 to 35 minutes until golden brown and completely set, checking that the edges are browning and the center is firm with a slight jiggle.

Taste test the casserole and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens