I often have a lot of people show up last minute, so I like to have recipes on hand that are delicious, easy, and can be made for the masses, and this crowd pleasing corn casserole is one of my favorites. Think of it as a soft and creamy cornbread, or a corn pudding. It’s super indulgent, and couldn’t be easier to make! Plus, I’ve made some adjustments to make it a little bit lighter and creamier.
I always stock up and keep the ingredients in the pantry so I can whip this up on the fly, and every time it comes out perfect. Let me warn you, it’s definitely not some garden fresh light and healthy recipe, but it is great to have on hand, and a wonderfully easy way to indulge a crowd!
Crowd Pleasing Corn Casserole Ingredients
- 1 15 oz. can of corn, rinsed and drained
- 1 15 oz. can of creamed corn
- 1 cup of nonfat Greek yogurt
- 1 stick (½ cup) of melted, salted butter
- 1 15 oz. box of Corn Muffin mix (I use the stuff from Trader Joes)
- ½ cup of milk
Preheat oven to 350 degrees. Mix the two cans of corn (kernels and creamed corn) with milk, yogurt, and butter until well combined, then mix in the cornbread mix until a thick batter is formed and all of the dry ingredients are completely moist. Line an 8×8 or 8×10 baking dish with parchment paper and spray will cooking spray.
Pour the batter into the baking dish and smooth out into an even layer. Bake for 45-55 minutes until the top is golden brown and casserole is set. Let cool for 10 minutes, then enjoy. This crowd pleasing corn casserole doesn’t cut like cornbread, but is best served scooped out of the dish with a large spoon. For Memorial Day Weekend, I served this alongside ribs and my maple Dijon slaw, but this would be a great accompaniment to almost any meal!
