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Cleaned Up Cornbread Casserole

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1 can organic corn, undrained

12oz bag defrosted frozen organic corn, pulsed in blender with ~2/3 c water

2 eggs

8 oz organic Greek yogurt (or sour cream)

8.5 oz (11/2 c) “Jiffy” cornbread mix (recipe above)

1 stick organic salted butter, softened

1/2 tsp high mineral salt

1 tsp cracked black pepper


  1. Combine all ingredients in a large mixing bowl and stir until well mixed and no clumps remain.
  2. Transfer to a buttered, 9″ x 9” baking dish and bake at 350F for 45 minutes until golden brown and an inserted toothpick comes out clean.
  3. Allow casserole to cool slowly in an open oven. ♥


To double recipe, use a 9” x 13” baking dish and extend bake time to 1 hour, 15 minutes.

For extra festive looking cornbread casserole, top with chopped red and green bell peppers!

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