I didn’t grow up eating casseroles, but I absolutely love them as an adult. There’s something that feels so cozy about filling a baking dish with quality ingredients, putting it in the oven, then digging in with a serving spoon. With its spoon bread texture and naturally sweet flavor, my Healthy Corn Casserole delivers big on down home flavor.
What’s In It
I came up with this recipe as part of a challenge I created for myself in which I had to make 5 holiday sides using frozen ingredients from Trader Joe’s. While most corn casseroles use canned corn (one can regular, one creamed), I opted for frozen organic corn instead. No need to cook first; just thaw it gently in tepid water before tossing it in your baking dish.
I also used Sir Kensington’s Avocado Oil Mayonnaise. Most mayos use soybean or other highly refined oils which can cause inflammation, leading to other health problems. In addition, soy products are phytoestrogens that mimic female hormones in the body. For those reasons, I avoid almost all refined oils and soy products in our diet, so Sir Kensington’s it is! If you have trouble finding “clean” mayo by you, consider making your own. There’s a great recipe on the Whole 30 site.
You’ll also notice that my Healthy Corn Casserole contains whole milk Greek yogurt instead of sour cream. I don’t have a problem with sour cream per se, but the added protein content of the Greek yogurt helps to create a feeling of fullness that I enjoy.
Choosing A Baking Mix
Many baking mixes are filled with weird chemical emulsifiers meant to create bombproof baking results. So when you’re making a Healthy Corn Casserole, look for one with as few ingredients as possible. Pamela’s makes a great gluten-free option, and the one from Trader Joe’s is okay if you don’t feel like making an extra stop. (My one caveat with the TJ’s mix is that it contains kernels of corn which I feel mess with the texture of this particular recipe.)
Play With It!
I wrote this recipe to be as basic as they come. Customize your Healthy Corn Casserole to fit the flavors of your meal. Like spicy? Add garlic powder, chili and cayenne for Mexican street corn in casserole form! Are you a cheese lover? Top it with grated sharp cheddar! Incorporating Italian flavors? How about some oregano, basil, garlic, and parmesan! I can’t wait to see what you come up with! My only ask: if you do use my recipe, please post a pic to Instagram and tag me! (@freshandlively) Happy cooking!Print
Healthier Corn Casserole
This 5-ingredient holiday side is creamy and satisfying, and it couldn’t be easier to make!
- 16 oz frozen corn, thawed
- 1 c whole milk Greek yogurt
- 1/2 c Avocado Oil Mayonnaise
- 2 eggs, beaten
- 1 c cornbread mix
- Preheat oven to 350 and grease an 8×8 baking pan.
- Put all the ingredients in the pan and mix them thoroughly.
- Bake for 1 hour, or until the edges are golden brown.