Easy and Lightened-up Honey Cornbread Casserole
This honey cornbread casserole is creamy, cozy, perfectly sweet, and the easiest side dish ever! Made with Greek yogurt instead of sour cream for a lightened-up twist. A must-make for Thanksgiving, holidays, or weeknight comfort meals!
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
Scroll up to see substitutions (dietary swaps), variations, storage tips and more!!
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Nutrition
Serving: 1barCalories: 260kcalCarbohydrates: 36gProtein: 5gFat: 11gSaturated Fat: 6gFiber: 2g
Tried this recipe?Let us know how it was!