Lightened Up Corn Casserole

This Lightened Up Corn Casserole Recipe has the spirit of cornbread with the soul of a creamy autumn casserole. Ready in 40 minutes from start to finish!


  • 15.25 ounces can sweet yellow corn (drained)
  • 14.75 ounces can sweet corn cream style
  • 1 cup fat free Greek yogurt
  • 1 red bell pepper (cored and diced)
  • 4 ounces can diced green chilies (drained)
  • 3 tablespoons extra virgin olive oil + extra for brushing
  • 2 tablespoons butter
  • 2 large eggs (lightly beaten)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 8.5 ounces corn muffin mix (such as Jiffy)


  1. Preheat oven to 350°F.
  2. In a large bowl, add all the ingredients except the corn muffin mix and stir well.
  3. Then, slowly whisk in corn muffin mix until well blended.
  4. Brush a 9×13” pan with olive oil and add mixture. Bake in the oven for 35-45 minutes, or until the top is golden brown and mixture has set (it’s okay if it’s still a little soft inside).
  5. Serve.


This Lightened Up Corn Casserole Recipe is:
Very high in vitamin B6
High in vitamin C


Keywords: recipe, appetizer, Thanksgiving, Christmas, holiday season

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