Corn Casserole

I can't have chili without corn bread. I saw this recipe on Two novice chefs, one tiny kitchen. This recipe is actually from Cooking Light. I thought this would be a different kind of corn bread then the normal muffins I make.

Easy Corn Casserole (From: Cooking Light)
  • 1/4 cup egg substitute (or 1 large egg)
  • 1/4 cup butter, melted
  • 1 (8 3/4 oz) can no-salt added whole-kernal corn, drained
  • 1 (8 3/4 oz) can no-salt added cream-style corn
  • 1 (8 1/2 oz) package corn muffin mix
  • 1 (8-oz) carton plain fat free yogurt

Preheat over to 350 degrees.

Combine ingredients in a medium bowl; stir well. Pour into an 8-inch square baking dish coated with cooking spray (or a deep dish pie plate or other medium sized casserole dish).

Bake for 45 minutes or until set.

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