I’ve been making this lighter corn casserole for years, and it’s always a hit at Thanksgiving. I recently updated the recipe with a new step-by-step video and simplified instructions to make it even easier.
Make-Over Jiffy Corn Casserole
I’ve had so many requests in the last few years to make this corn casserole over, so by popular demand I decided to tackle this. My cousin always makes corn casserole for Thanksgiving every year so I knew just where to turn for a good starting point. It’s an easy corn casserole using Jiffy corn muffin mix as a base along with canned corn and creamed corn. I added yogurt and egg whites to lighten the original and it was delicious. You may also like these made-from-scratch cornbread muffins or this cornbread stuffing for your holiday table.
Why This Lighter Corn Casserole Works
Thanksgiving is all about the sides and most of us are pretty nostalgic. My cousin always brought the corn casserole each and every year to Thanksgiving, we all love it. SO when I got the requests to make it lighter, I was happy to tackle it. Here’s why it works:
- Made Lighter with Greek Yogurt, less butter and egg whites.
- Semi-Homemade – This easy recipe starts with a box of Jiffy corn muffin, plus only 6 more ingredients.
- Make Ahead – and reheat it later!
- Great to bring to a potluck if someone else is hosting.
Ingredients
Here’s what you’ll need to make this lighter Jiffy Corn Casserole, for a healthier holiday. See recipe card below for exact measurements:
- Corn muffin mix – the base of the recipe
- Sweet yellow canned corn and cream style corn – you’ll need a can of each
- Greek yogurt – adds protein and richness
- Egg whites – binds everything together
- Whipped butter – just a little is used here
How To Make Corn Casserole
No fancy equipment needed, just a bowl, spoon and baking dish. See recipe card below for printable instructions:
- Preheat the oven to 350F.
- Spray a 9 x 13 baking dish with cooking spray.
- In a large bowl combine all the ingredients and mix with a spoon, it will be fluffy and you will think you did something wrong, don’t worry, you are doing fine.
- Pour into the prepared baking dish and bake 55-60 minutes, or until the edges are golden.
- Let it cool a few minutes before cutting.
Variations
- Add some Parmesan cheese for more flavor
- Add fresh herbs like chives
You can make this ahead and heat it up when you are ready to eat. This is also great reheated the next day for leftovers.
4
1 hr 30 mins
5
2 hrs
3
20 mins
4
1 hr
Yield: servings
Serving Size: 2 2/3 x 3 inch pieces
-
Preheat oven to 350F.
-
Spray an 9 x 13-inch baking dish with cooking spray.
-
In a large bowl combine all the ingredients and mix with a spoon, it will be fluffy and you will think you did something wrong, don’t worry, you are doing fine.
-
Pour into baking dish and bake 55-60 minutes, or until the edges are golden.
-
Let it cool a few minutes before cutting.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Variations:
- Add some Parmesan cheese for more flavor
- Add fresh herbs like chives
Let me know in the comments what variations you like to make!
Serving: 2 2/3 x 3 inch pieces, Calories: 211 kcal, Carbohydrates: 42 g, Protein: 7 g, Fat: 3.5 g, Sodium: 636 mg, Fiber: 2 g, Sugar: 8.5 g
More Thanksgiving Side Dish Recipes You’ll Love
Here’s a few classics, plus see more of my healthy Thanksgiving sides here!
