Are you looking for the perfect holiday side dish that is comforting, but you don't have to feel guilty about? Our Lightened Up Jiffy Corn Casserole is all the comfort without the calories. Plus, it's one dish and done!
A Family Tradition
I've been making this recipe of homemade goodness that is a Jiffy Corn Casserole. Not only had I never had it before, but I had never heard of it before either. It's the perfect dish for a summer picnic or a side at the holidays.
On Thanksgiving, I always make this alongside my Best EVER Turkey Recipe with my Mom's Famous Gravy. Everyone in the family has come to expect it Jenny's Lightened Up Jiffy Corn Casserole, so who am I to disappoint?
Made With Healthier Ingredients
A Jiffy Corn Casserole usually includes sour cream and butter. Clearly, not the best ingredients when you're trying to stick to a healthier diet. Our Lightened Up Jiffy Casserole substitutes Greek plain yogurt for sour cream and margarine for butter.
Plus, we give it just a little bit of kick by sprinkling cayenne pepper on top. If you're looking for more of a smokey flavor, rather than spicy, then paprika will work perfectly. My favorite part of this side dish is that it's a one dish item. I hate recipes that result in a ton of clean up afterwards. This one literally gets mixed in the same dish that you bake it in!
Give this corn casserole recipe a shot and I promise it'll quickly become an ongoing part of your summer barbecues and Thanksgiving festivities!
Lightened Up Jiffy Corn Casserole
Ingredients
- 1 can sweet yellow corn
- 1 can creamed corn
- 1 box Jiffy muffin mix
- 1 cup Greek plain yogurt
- ½ cup margarine
- 2 eggs
- sprinkle of cayenne pepper
Instructions
- Coat a baking dish with cooking spray. Preheat the oven to 375F.
- In the baking dish mix the eggs with the Jiffy muffin mix. Add in the sweet corn, creamed corn, margarine and yogurt and mix well.
- Sprinkle with cayenne pepper. Bake for 40-45 minutes in the preheated oven or until the center doesn't wiggle.Let stand 5 minutes before serving.
Lori Jones
Wonder how it would taste with avocado instead of butter?