Ingredients:

  • 1 box (8.5 oz / 241g) Jiffy Corn Muffin Mix
  • 1 can (14.75 oz / 418g) Whole Kernel Corn, drained
  • 1 can (14.75 oz / 418g) Creamed Corn
  • 1/2 cup (120g) Plain Greek Yogurt
  • 1/4 cup (57g) Unsalted Butter, melted
  • 2 large eggs

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease an 8x8 inch baking dish with non-stick spray or a small amount of butter.
  2. In a large mixing bowl, whisk together the melted butter, eggs, and Greek yogurt until smooth.
  3. Stir in the drained whole kernel corn and the creamed corn.
  4. Add the Jiffy corn muffin mix, folding gently with a spatula just until the flour streaks disappear; do not overmix.
  5. Pour the batter into the prepared dish and smooth the top with a spatula.
  6. Bake uncovered for 45 minutes until the edges are lightly cracked and the top is golden-brown.
  7. Let the casserole rest for 5-10 minutes before slicing to allow the center to fully set.