Corn Casserole

About This Recipe

This cheesy, creamy Corn Casserole is made without Jiffy but is still super easy! Ditch the mix for this delicious homemade version.

Ingredients

• 3/4 cup unsalted butter ((1 1/2 sticks ))
• 1/2 cup all-purpose flour
• 1/2 cup yellow cornmeal
• 2 teaspoons baking powder
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon chopped fresh thyme
• 3 large eggs
• 2 tablespoons honey
• 2 cans whole kernel corn (drained (15 ounces))
• 2 can creamed corn ((15 ounces))
• 2 cups full-fat plain Greek yogurt
• 4 ounces sharp cheddar cheese (shredded (about 1 cup), divided)
• 3 tablespoons chopped chives (optional)

Instructions

1. In a medium, microwave-safe bowl in the microwave or in small saucepan on the stove, melt the butter. Set aside to cool to room temperature. Place a rack in the center of the oven and preheat to 350 degrees F. Lightly coat a 9x13-inch baking dish with nonstick spray.
2. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt, pepper, and thyme.
3. In a large bowl, whisk together the eggs, honey, drained whole kernel corn, creamed corn, Greek yogurt, and melted, cooled butter. Stir in 3/4 cup of the shredded cheese and the chives.
4. Add the dry ingredients to the wet ingredients and with a rubber spatula or wooden spoon, stir gently just until the flour disappears.
5. Pour batter into the prepared baking dish and spread it into an even layer. Sprinkle the remaining ¼ cup cheese evenly over the top .
6. Bake the corn casserole for 50 minutes. Increase the oven temperature to 400 degrees F and continue baking until the cheese is a gorgeous golden brown, about 5 to 8 minutes more. Let rest 10 minutes prior to serving.