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Greek Yogurt Corn Casserole

August 16, 2010

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.

Ingredients:

  • 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.

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