Corn Casserole
Although technically a side dish, this simple casserole makes a warm and tasty comfort food!
Servings: 6
- 3 eggs slightly beaten
- ½ cup sugar
- ¼ cup vegetable oil
- 8 ounces plain yogurt
- 1 box Jiffy corn muffin mix
- 1 can cream style corn NOT drained
- 1 can whole kernel corn drained
- 1 jalapeño pepper finely minced, optional
Preheat oven to 350℉. Spray a 9-inch glass pan with cooking spray.
In a large bowl mix all the ingredients together. Pour into prepared pan.
Bake 60 minutes or more until set and golden brown and internal temperature in the middle reaches 200℉.
- This recipe comes out just fine with egg substitute.
- Instead of the can of whole kernel corn, we substitute 1 cup of fresh cut or frozen corn.