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Corn Casserole

A very flavorful, well-seasoned and filling corn casserole is perfect as a side dish, or as a meatless entree.
Course Side Dish
Cuisine American
Keyword casserole, corn
Prep Time 20 minutes
Cook Time 45 minutes
Rest time 10 minutes
Total Time 1 hour 15 minutes
Servings 6 servings
Calories 300kcal
Author Vered DeLeeuw


  • 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.


Calories: 300kcal | Carbohydrates: 27g | Protein: 14g | Fat: 16g | Saturated Fat: 7g | Sodium: 365mg | Fiber: 3g | Sugar: 4g