A very flavorful, well-seasoned and filling corn casserole is perfect as a side dish or as a meatless entree.
This delicious, cheesy corn casserole is made with olive oil, Greek yogurt, and no packaged mixes! It is very flavorful – the seasonings are just wonderful.
A homemade real-food casserole
It’s tempting to rely on Jiffy cornbread mix when making corn casserole, but truly, it’s not necessary. I don’t think this healthy recipe is any more difficult than recipes that use the cornbread mix. And it’s delicious!
The ingredients used in this recipe
You’ll only need a few simple ingredients to make this tasty casserole. The exact measurements are included in the recipe card below. Here’s an overview of what you’ll need:
- Greek yogurt
- Olive oil
- Salt and pepper
- Spices: garlic and onion powders, paprika, cayenne
- Yellow cornmeal
- Sharp cheddar cheese
- Corn kernels
How to make corn casserole
The detailed ingredients are below in the recipe card. Here are the basic steps:
- Start by whisking together the eggs, yogurt, olive oil, salt, pepper, garlic powder, onion powder, paprika, and cayenne.
- Next, whisk in the cornmeal, then stir in the cheddar and corn.
- Transfer the mixture to a greased baking dish and bake at 350°F until set, about 45 minutes.
What do you have against Jiffy cornbread mix?
It contains some ingredients that I, personally, would rather not use or serve to my family. Such as wheat flour, sugar, hydrogenated lard, Tocopherols preservative, and BHT preservative.
Whether these ingredients are okay or not is up to you of course. But I’d rather not use them.
Can I use sour cream and melted butter instead of Greek yogurt and olive oil?
Yes, absolutely! These substitutions work, and they taste great.
Does it make a difference if I use canned or frozen corn kernels?
No. You can use either canned or frozen and thawed corn kernels in this recipe. Both are excellent.
How to serve corn casserole?
You can serve it as a side dish, or as a very filling and substantial meatless entree. When I serve it as an entree, I like to serve it with a side of microwave steamed broccoli.
Is it a healthy recipe?
That depends on your definition of “healthy.” It’s healthy in the sense that it’s homemade, and I make it with whole-food ingredients and no additives.
However, corn is not paleo and it’s also high in carbs. So if you follow a paleo or a low carb diet, it’s not the best choice for you (and so is this creamy corn soup). Better choices for you include:
In addition, corn in the United States is mostly genetically modified. If you worry about GMOs, you might want to use organic corn.
What to do with leftover corn casserole?
Leftovers keep well in the fridge, in an airtight container, for 3-4 days.
I actually love to eat them cold straight out of the fridge! But they are also very good when gently reheated in the microwave, covered, on 50% power.
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- 1 teaspoon olive oil for pan
- 3 large eggs, lightly beaten
- 1 cup plain Greek yogurt
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon white or black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1/2 cup yellow cornmeal (use organic to avoid GMO)
- 1 cup sharp cheddar cheese, shredded
- 1 lb. corn kernels, canned (or frozen and thawed in microwave), drained (use organic to avoid GMO)
- Preheat oven to 350 degrees F. Brush a small, 1-quart casserole dish with 1 teaspoon olive oil.
- In a medium bowl, whisk together the eggs, yogurt, olive oil, salt, pepper, garlic powder, onion powder, paprika and cayenne.
- Whisk in the cornmeal, then stir in the cheddar and corn.
- Transfer the mixture to the prepared baking dish. Bake, uncovered, for 45 minutes, or until the top appears set, edges are browned and slightly pulling away from the baking dish, and a knife inserted in center comes out clean.
- Allow the corn casserole to cool in the baking dish for 10 minutes. Invert onto a large platter and from the platter to a cutting board. Allow to rest 10 more minutes before slicing and serving.