JIFFY CORN CASSEROLE

5 from 1 vote

Try this healthier and lighter Jiffy Corn Casserole with Greek yogurt and canned corn for a delicious, low-fat Thanksgiving side dish or everyday comfort food.

Prep Time10

Cook Time40

Total Time50

Course: Sides

Cuisine: American

Keyword: jiffy corn casserole, jiffy corn casserole recipe

Servings: servings

Ingredients

1 box of Jiffy Corn Muffin Mix
1 cup plain 0-fat Greek yogurt
1/4 cup unsweetened applesauce
1/4 cup unsweetened vanilla almond milk
2 eggs
2, 15 oz cans of whole kernel corn, drained

Instructions

Add the Jiffy Corn Muffin Mix, 0-fat Greek yogurt, applesauce, almond milk, and eggs to a large bowl. Thoroughly mix these ingredients and ensure there are no lumps of yogurt.
Drain the canned corn. Then, fold the corn into the batter until combined.
Lightly spray a 9x9-inch casserole dish with oil. Then, pour the batter into the casserole dish, spreading it evenly.
Bake this corn casserole at 350°F for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Once done, let the casserole cool for about 10 minutes before serving.

Video

Notes

Don’t Over-Mix: Stir the ingredients until just combined to keep the casserole light and fluffy.
Frozen Corn: Swap the two cans of corn for 2.5 cups of frozen corn. Let it thaw and drain before using it in the casserole for the best texture and flavor.
Cheese: For a cheesy flavor, sprinkle some low-fat shredded cheddar cheese on top of the casserole during the last 10 minutes of baking.
Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days.

This recipe serves 12-16. The calories and WW points are based on 12 servings.

WW Points™: 3 points per serving

To see your WW Points™ in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition