The first time that I tasted corn casserole (aka corn pudding) at one of our large family gatherings, I knew I had to find the recipe.  To my surprise, almost every recipe that I was given or found included shredded cheese, cream cheese and/or sour cream.  My heart sank…..

 Quick and Easy Corn Casserole Recipe
Quick and Easy Corn Casserole Recipe

I really loved the taste of this classic side dish, but I wasn’t willing to add extra (and unnecessary) fat and calories to this dish, when I knew there had to be a better alternative.  By no means does this recipe fall in the ‘super healthy’ category, however, the nutritional value is much better than the classic version – and without sacrificing the taste!

At the bottom of the recipe, I have included how to make your own corn muffin mix. This time of the year it seems to be popular addition to many recipes. Feel free to double, triple, or even quadruple the muffin mix recipe and store in air tight containers for use over the next couple of months to make your life easier.

Quick and Easy Corn Casserole Recipe

Strain the liquid off fresh or canned corn before adding it the mixture.
Strain the liquid off fresh or canned corn before adding it the mixture.
We use Greek Yogurt instead of sour cream to make it a little healthier
We use Greek Yogurt instead of sour cream to make it a little healthier
Spread mixture into a greased 8x8 pan.
Spread mixture into a greased 8×8 pan.
Bake until top is golden brown.
Bake until top is golden brown.

Ingredients:
9 ounces of pre-made corn muffin mix
1 (15 ounce) can whole kernel corn, drained
1 (15 ounce) can creamed corn (not drained)
1 cup plain Greek yogurt (or sour cream)
1 stick (1/2 cup) melted butter

Instructions:
Preheat the oven to 350° F

  1. In a bowl, mix all of the ingredients together and pour into a greased 8″x 8″ casserole dish.
  2. Cook uncovered for 50 minutes or until lightly browned.

**NOTE: Recipe can be doubled and placed in a 9 x 13 dish. Cooking time may need to be extended for 5-10 minutes.

Below are the instructions to make your own corn muffin mix

Homemade Corn Muffin Mix recipe:
2/3 Cup Flour
1/2 Cup Yellow Cornmeal
3 Tablespoons Sugar
1 Tablespoon Baking Powder
1/4 teaspoon Salt

Mix ingredients together and store in air tight container if not using immediately.

Enjoy!

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Mary and Jim




Quick and Easy Corn Casserole Recipe
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Ingredients
  1. 9 ounces of pre-made corn muffin mix
  2. 1 (15 ounce) can whole kernel corn, drained
  3. 1 (15 ounce) can creamed corn (not drained)
  4. 1 cup plain Greek yogurt (or sour cream)
  5. 1 stick (1/2 cup) melted butter
Homemade Corn Muffin Mix recipe
  1. 2/3 Cup Flour
  2. 1/2 Cup Yellow Cornmeal
  3. 3 Tablespoons Sugar
  4. 1 Tablespoon Baking Powder
  5. 1/4 teaspoon Salt
Instructions
  1. Preheat the oven to 350° F
  2. In a bowl, mix all of the ingredients together and pour into a greased 8″x 8″ casserole dish.
  3. Cook uncovered for 50 minutes or until lightly browned.
Notes
  1. Recipe can be doubled and placed in a 9 x 13 dish. Cooking time may need to be extended for 5-10 minutes.
  2. Recipe courtesy of Old World Garden Farms
Old World Garden Farms http://oldworldgardenfarms.com/

 

17 thoughts on “Quick and Easy Corn Casserole Recipe – Perfect For Family Gatherings

  • November 13, 2015 at 3:08 am
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    My corn pudding recipe does not have any cheese of any kind and it’s made with canned milk. It has both creamed corn and whole kernel corn in it.

  • November 7, 2015 at 7:32 am
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    We make this too and it’s super yummy! For added interest, sometimes we put some shredded swiss cheese on top and let it brown a bit at the end of cooking.

    • November 8, 2015 at 8:07 pm
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      That sounds delicious! Thanks for sharing that idea.

  • November 5, 2015 at 10:21 am
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    this is one of my favorite recipes! my mom always subbed applesauce for half of the butter when she made it. I now make it that way, too! you can’t tell that there’s applesauce in there, but it cuts out even more of the extra fat and calories.

    • November 8, 2015 at 8:13 pm
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      That is so neat to hear Jessica and a great twist to the recipe! Its so neat to have the recipes that are passed down from generation to generation.

  • November 4, 2015 at 3:47 pm
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    Hi! Do we add butter and milk when we mix up the cornbread?  How long do we bake it and at what temperature?ThanksBeth

    Sent from my Verizon Wireless 4G LTE smartphone

    • November 8, 2015 at 8:17 pm
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      Hi there…if you want to just make cornbread from the cornbread mix you would follow these instructions: add 2 tablespoons of vegetable oil, 1 egg, and 1/3 cup of milk to the dry ingredients. Bake at 400 for 15-20 minutes in a greased muffin tin or bread tin. Hope this helps

  • November 4, 2015 at 2:58 pm
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    This is the recipe I grew up with. It’s a Thanksgiving Day favorite. Thanks for the homemade corn muffin mix recipe!

    • November 8, 2015 at 8:16 pm
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      No problem at all Tami and it is so neat to hear from so many how they grew up with this recipe too!

  • November 4, 2015 at 11:28 am
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    YUMMERS! Love the NOW high calorie cheese and milk omission! Thank you!

  • November 4, 2015 at 9:52 am
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    if i were to use the corn muffin mix to make muffins – what are those directions and/or additions?

    • November 4, 2015 at 10:16 am
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      If you want to make corn muffins using the mix listed at the bottom of the recipe, you would add 2 tablespoons of vegetable oil, 1 egg, and 1/3 cup of milk to the dry ingredients. Bake at 400 for 15-20 minutes in a greased muffin tin. Hope this helps!

  • November 4, 2015 at 9:38 am
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    My family has been making this for more than 20 years and called it KY spoon bread.

    • November 4, 2015 at 9:40 am
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      I have also heard that term used – funny how it is called different things depending where you are.

  • November 4, 2015 at 9:18 am
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    don’t have an accurate scale to measure 9 oz out so if i use your corn muffin mix how much in cups would i use for the casserole?

    • November 4, 2015 at 9:41 am
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      It is slightly over 1 cup – just use a ‘heaping’ cup and it will turn out just fine!

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