Easy Corn Bread Casserole
This Easy Corn Bread Casserole is a perfect choice as the weather gets cooler. I always make this on Thanksgiving, but it is good anytime you need some warm corn bread in your life. And it couldn’t be any easier to make; just mix up all the ingredients and bake.
Servings: 8
Equipment
- Oven
Ingredients
- cooking spray of choice
- 2 eggs, beaten
- 4 tbsp (1/2 stick) butter, melted
- 1 15.25 oz can whole kernel corn, rinsed and drained
- 1 15 oz can creamed corn (do NOT drain)
- 1 cup Greek yogurt OR sour cream (low fat OK)
- 1 8.5 oz package (1 ½ cups) dry corn bread/muffin mix
Instructions
- Preheat oven to 350 F. Grease a 9 X 12 (or similar size) glass baking dish. In a large mixing bowl, beat the eggs. Add the rest of the ingredients and combine well. Pour mixture into greased baking dish and bake for about 45 minutes or until a knife stuck in the middle comes out clean. Serve warm. Can be made one to two days ahead and gently reheated in oven.
Notes
Don’t be afraid to dress up your Corn Bread Casserole by adding diced seeded jalapeños (two or more), chopped bacon, cheese or whatever else your craving that sounds good!
You could also serve these as muffins, filling tin cups ¾ of the way and baking for 15-20 minutes.