Super easy and a great side dish! There are a ton of variations out there but I like to keep mine simple.
- 1 15oz Can Corn Drained
- 1 14oz Can Creamed Corn
- 1 pckg Corn Muffin Mix I use Jiffy
- 1 cup Plain Greek Yogurt Can sub Sour Cream
- 1/2 stick Butter
- 1 cup Shredded Cheddar
- Preheat oven to 350 degrees F
- In a large bowl, stir together the 2 cans of corn, corn muffin mix, yogurt, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted.