Making the most of convenience products, this corn casserole comes together quickly as an ideal side dish for chili, spicy pork, or chicken.

Easy Corn Casserole

egg substitute

butter, melted

whole-kernel

corn

corn muffin mix

(8-ounce) carton plain fat-free yogurt

Cooking spray

Combine first 6 ingredients in a medium bowl; stir well. Pour into an 8-inch square baking dish coated with cooking spray. Bake at 350&deg; for 45 minutes or until set.


I guess this is a reprint from June 1996, must be a winner.  Am not a corn fan, but this was delicious.   Great side dish.  Very easy too.

Made this as a side for Christmas dinner to accompany ribs. So easy to make and family loved it. The creamed corn adds sweetness so I was careful to select a cornbread mix lower in sugar. I will make this again.

I have now made this twice. The first time, I thought it was very good but lacking a little something. This time I used a real egg, added one freshly minced seeded jalapeño and about 1/2 of a cup freshly shredded extra-sharp cheddar. Perfect, but needed a slightly longer cooking time. I served it with the southern living black bean chili recipe also found on this website.

this is good!   i used cooked frozen corn, along with the creamed corn.   would be good with pepper jack cheese, or some tamed jalapenos.

Good and even better it's a lower fat version of spoon cornbread.

So good! Followed the recipe exactly except decreased baking time by five minutes. Will definitely make again!

Agree with the others--this is a homey, terrific side dish with things like b-b-q chicken, burgers, etc.  I used only 2 TB butter (saving 30 cal. per serving that way), and added minced jalapenos and green onions to the batter.  Also used Martha White's Mexican Cornbread Mix, which is a little smaller than some other cornbread mixes and thus helps the dish stay creamy rather than bread-like.  Difficult not to eat too much!

I made this for Easter dinner and it was a huge hit.  So delicious I can't wait to make it again.

This has been my favorite part of thanksgiving for the past 10 years. I always have to fight people off to take the left overs home and have begun tripling the recipe in order for there to even be any left overs. I love love love love this recipe!!!!!

This is so easy to pull together with pantry ingredients, and a real crowd pleaser. I'm sure I'll be making this again.

This is very good - everyone I've served it to loves it!  I used regular corn vs. low salt and I used regular sized cans of corn vs. 8 oz. because I couldn't find the smaller cans.  I also used a 1/2 cup of egg beaters so I didn't waste the rest of the container.  Other ingredients remained the same.  I baked it in a casserole dish and increased the baking time about six minutes. It turned out great.  I think it would be just as good with half the amount of butter and I will probably try that next time.

Supereasy with good results.  Followed directions using whole egg &amp; fat-free Greek yogurt.  When it came out of the oven, rubbed the top with 1tbs butter.  Served with greens and CL's chili con carne.

Super Ez, quik and delicious. What I love is that most of the ingredients I always have handy, so it's very convenient to make (now I just make sure I always have corn muffin mix on hand too!) My kids gobble this stuff up!. No need to change a thing. Made w/ BBQ chicken sandwiches and Turkey meatloaf

This was a breeze to pull together for a holiday meal.  I made a similar corn pudding recipe a week before from Food Ntwk that called for a whole stick of butter, carton of sour cream, etc., this was far better tasting w/ plenty of flavor.

I love this cornbread casserole.  I make it all the time with a turkey breast for an easy, everyday meal.

What could be better?  It was delicious, easy, and light.   I used mexican corn, as that is all I had in the pantry - loved it.

Just tried it to go with smoked turkey for Christmas. Used 1/2 light butter and 1/2 regular butter and Brown Cow yogurt which is a mild, almost naturally sweet yogurt. Forgot and bought regular corn (used Green Giant Niblets) that had salt.
Otherwise, made the exact recipe. 
SOOOOOOOOOOO GOOD! I can't wait to make it again!

This is a great recipe!  I will be making this again for a potluck or just to have at home.  I used a real egg in place of the substitute and I also used regular corn rather than the low-salt version.  Very easy to put together.  I baked it in a pie plate (like the picture) and I found I needed a few extra minutes in the oven, but it could be my oven.

my son's favorite, easy enough for him to prepare by himself.

I just made this yesterday and it was delicious.  Got rave reviews from dinner guests. It's so easy!  I would highly recommend it.

This is my favorite accompaniment to chili on a cold night. The casserole couldn't be easier to make, and it tastes delicious! It reheats well in the toaster oven, so be sure to save any leftovers (if there are any!).

Delicious!  I was expecting something bland and/or "healthy-tasting" compared to the the fat-laden corn souffle that normally graces our Thanksgiving table.  Boy was I surprised when this tasted better than the corn souffle!  Did not alter the recipe at all and served with grilled bbq chicken and homemade baked beans.  One cautionary note - it's easy to eat two serving sizes of this side!

This is a lightened version of something my family has been making for years.  It's just as tasty with the low-fat version of ingredients.  This is a common side for us.....it's great with BBQ in the summer and has been on many a Thanksgiving table.  So easy to make too.  Love it.

I've made this recipe several times and it's turned out beautifully each time.  Great recipe!

This recipe was extremely easy to make and also very light. It complements meals well. I will definitely make this again.

Great recipe.  I didn't think that it lacked anything.  It tastes just like the full-fat corn casserole that my husband's grandmother makes.  I will make it again!

Loved it! Easy and delicious! With yogurt containers now 6oz I added 2oz non-fat sour cream for the balance.  Didn't have "no salt" corn and it didn't seem too salty. I can see this one becoming a family tradition. Great for everyday and for the holiday table.

This is a phenomenal recipe.  Absolutely deserves five stars as it is easy, delicious and appropriate for either everyday meals or special occasions.  I served it as a side for pork tenderloin for company and also as a side for baked chicken for just family.  Always a hit!  Did not change the recipe at all.

I substituted sour cream for the yogurt &amp; used Trader Joe's cornbread mix.  Delicious!!

Quick and easy and very tasty.  This one is definitely a keeper!

Great recipe!  In fact, I got the same recipe from Publix grocery store years ago.  The only differences is that the recipe I have does not call for egg and I use fat-free sour cream instead of yogurt and its fantastic.

Good recipe...had as a side dish with pork and it was good. Could have used some kick, maybe a jalepeno? It does taste like sweet corn bread with corn added to is but it is good. 45 mins was perfect time and no after taste at all. 
Will try with chili next time. Try this for an easy side.

My son and husband really liked this. I thought it was good but i found that 45 minutes wasn't quite long enough to cook, it needed 10 minutes more in my oven. I also thought it needed some salt. Very easy and quick and will make again...

easy corn casserole

Servings: 8

Author : Peg Tantillo, Overland Park, Kansas

Ingredients

Instructions

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