If you've been searching for the perfect cozy side dish that works for literally every occasion like holiday dinners, weeknight meals, potlucks, with your Thanksgiving turkey, alongside green beans, my healthy honey cornbread casserole is going to be your new go-to. It's warm, fluffy, and nostalgic, but lightened-up and made with better-for-you ingredients!
I grew up eating the old-school Jiffy corn casserole recipe, but this version is next level! I use a honey cornbread mix (Central Market or Krusteaz are both amazing!) that have cleaner ingredients and creamy Greek yogurt instead of sour cream for a lightened-up, healthy twist! This casserole comes out golden brown, moist, and perfect every single time. The entire family will LOVE this one!!
If you love this recipe and you're looking for some more thanksgiving appetizers and sides, you will love my apple and brie crescent rolls, my healthy sausage balls, and 3 ingredient apple caramel cheesecake dip, my 3 ingredient boursin fig dip , 4 ingredient boursin dip, and my gluten-free carrot souffle recipe, and my easy vegan fall salad is INCREDIBLE!
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Why You'll love this recipe
- It's a one-bowl, stir-and-bake kind of recipe!
- Lightened up using Greek yogurt instead of sour cream (but still creamy!).
- Uses simple pantry staples like canned corn, melted butter, and eggs.
- Perfect for holidays, especially Thanksgiving, but easy enough for weeknights!
- Feeds a crowd and reheats beautifully.
Ingredients
Here's what you need to make my honey cornbread casserole:
- Honey cornbread mix: A sweet cornbread base that gives this casserole its classic flavor and fluffy texture. Central Market or Krusteaz both work beautifully.
- Melted butter or coconut oil: Adds richness and moisture to the casserole. Coconut oil is a great option if you want a dairy-free version.
- Eggs, room temperature: Help bind the casserole together and create that soft, spoonable texture.
- Plain Greek yogurt: Adds creaminess and moisture with extra protein. It's a lighter, healthier alternative to sour cream while still giving the casserole richness.
- Organic corn, rinsed and drained: Whole kernels that add sweetness, texture, and little pops of crunch throughout the casserole.
- Creamed corn: Makes the casserole extra smooth, creamy, and moist. It's key to that classic corn pudding vibe.
See recipe card for quantities.
Instructions
- Step 1: Preheat and prep
Preheat your oven to 350°F and get your baking dish ready. This ensures even cooking and a perfectly set casserole.
- Step 2: Mix the wet ingredients
In a large bowl, combine melted butter (or coconut oil), eggs, and Greek yogurt. Whisk until smooth and creamy, this will make your casserole rich and moist.
- Step 3: Add the corn and cornbread mix
Fold in the honey cornbread mix, drained corn, and creamed corn until evenly combined.
- Step 4: Bake to golden perfection. Transfer the mixture to a greased baking dish. You can use either a 9x9 baking pan or a 2-2.5 quart ceramic baking dish.Bake until set in the center and golden brown on top. If using a metal pan: Bake for 45-50 minutes or until golden brown, the center is set, and a toothpick comes out clean.If using a ceramic baking dish: Bake 55-60 minutes to account for slower cooking times.Check with a toothpick, it should come out clean! Let cool slightly before serving and enjoy!
Hint: Use a scale to measure out 8 ounces of honey cornbread mix since the amount per box varies
Substitutions
- Dairy-Free - Use coconut oil instead of melted butter. Swap the Greek yogurt for a thick dairy-free yogurt or dairy-free sour cream alternative.
- Gluten-free - Use a gluten-free honey cornbread mix. Many stores carry one now! All other ingredients are naturally gluten-free; just check your canned corn labels.
- Vegetarian - this recipe is already vegetarian as is.
- Greek Yogurt vs Sour Cream: You can absolutely use sour cream if you prefer a richer, classic cornbread casserole.
- Coconut oil: A great dairy-free replacement for melted butter.
Variations
- Cheesy Honey Cornbread Casserole: Add cheddar cheese right into the batter, it melts into absolute perfection.
- Jiffy Corn Muffin Mix Swap: If you don't have a honey mix, use a classic Jiffy corn muffin mix.
- Fresh Herb Twist: Add fresh chives or basil on top for color and fresh flavor.
Equipment
All you need to make this honey cornbread casserole:
- Mixing bowl
- Whisk or spatula
- 9x9 metal pan OR 2-2.5 quart ceramic baking dish
- Measuring cups
- Toothpick for testing doneness
Storage
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Reheat in the oven at 300°F for 10-12 minutes or microwave individual slices.
To freeze: Wrap tightly in plastic wrap, then foil. Freeze for 1-2 months. Thaw overnight before reheating.
Christina's Dietitian Tip
I love swapping in Greek yogurt instead of sour cream because it keeps the dish creamy while boosting the protein and lowering the saturated fat! You still get that classic corn pudding texture, but with a little lightened-up twist that fits effortlessly into your holiday staples or weeknight meals. Pair it with lean protein and a veggie (hello green beans!) for a perfectly balanced plate.
FAQ
Yes! Prepare the mixture, cover, refrigerate, and bake the next day. Bring to room temperature first for best results.
Use a traditional cornbread mix instead of honey cornbread mix.
Sides:
Looking for other easy side recipes like this? Try these:
Appetizers:
Looking for some other potluck ideas? Try these:
Jump to: Recipe
Easy and Lightened-up Honey Cornbread Casserole
Equipment
- Mixing bowl
- Whisk or spatula
- 9x9 metal pan or 2-2.5 quart ceramic baking dish
- Measuring cups
- Toothpick for testing doneness
- Slow cooker with metal insert (optional)
Ingredients
- 8 oz honey cornbread mix I used Central Market; Krusteaz also works great!
- ½ cup melted butter 1 stick
- 2 eggs room temperature
- 1 cup non-fat or low-fat plain Greek yogurt
- 1 can organic corn drained
- 1 can creamed corn
Instructions
- Preheat and prep. Preheat your oven to 350°F and get your baking dish ready. This ensures even cooking and a perfectly set casserole
- Mix the wet ingredients. In a large bowl, combine melted butter (or coconut oil), eggs, and Greek yogurt. Whisk until smooth and creamy, this will make your casserole rich and moist.
- Add the corn and cornbread mix. Fold in the honey cornbread mix, drained corn, and creamed corn until evenly combined.
- Bake to golden perfection. Transfer the mixture to a greased baking dish. You can use either a 9x9 baking pan or a 2-2.5 quart ceramic baking dish.Bake until set in the center and golden brown on top. If using a metal pan: Bake for 45-50 minutes or until golden brown, the center is set, and a toothpick comes out clean.If using a ceramic baking dish: Bake 55-60 minutes to account for slower cooking times.Check with a toothpick, it should come out clean! Let cool slightly before serving and enjoy!
Notes
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Nicole says
What if you are using a glass baking dish?
christina.klapper says
Hi Nicole, I am so sorry I am just now seeing this. You can absolutely use a glass baking dish but it does cook a lot slower so you just need to keep an eye on it until a toothpick inserted in the center comes out clean!
Cheryl McCormick says
This cornbread is a game changer. Everyone absolutely loves it and it pairs so well with my chili. I always get asked how to make it. You will not regret it. It’s so easy!