Greek Yogurt Corn Casserole


I’ve been on a kick lately of substituting Greek yogurt for sour cream.  One of my favorite sides, that I usually only make for holidays, is corn casserole.  It’s not what you’d call light, but it’s OMG so good.  The Greek yogurt was a fantastic addition and we demolished this between the two of us in 2 days.  This probably technically makes 6 servings, but we considered it 4 at 483 calories and 20 grams of fat.


  • 2 cups whole kernel corn
  • 1 (14 3/4-ounce) can cream-style corn
  • 1 (8-ounce) package corn muffin mix (recommended: Jiffy)
  • 1 cup Greek yogurt
  • 1/2 cup (1 stick) butter, melted (I used light margarine
  • 1/2 cups 2% shredded Cheddar
  1. Preheat oven to 350 degrees F.
  2. In a large bowl, stir together the corn, cream corn, corn muffin mix, yogurt, and melted butter.
  3. Pour into a greased 9 by 13-inch casserole dish.
  4. Bake for 45 minutes, or until golden brown.
  5. Remove from oven and top with Cheddar.
  6. Return to oven for 5 to 10 minutes, or until cheese is melted.
  7. Let stand for at least 5 minutes and then serve warm.

Printable version.

Kait Nolan

Kait Nolan is stuck in an office all day, sometimes juggling all three of her jobs at once with the skill of a trained bear—sometimes with a similar temperament. After hours, she uses her powers for good, creating escapist fiction. This Mississippi native has something for everyone, from short and sweet to Southern contemporary romance to action-packed paranormal—all featuring heroes you’d want to sweep you off your feet and rescue you from work-day drudgery. When not working or writing, Kait’s hanging out in her kitchen cooking and wishing life were a Broadway musical.

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