1 can organic corn, undrained
12oz bag defrosted frozen organic corn, pulsed in blender with ~2/3 c water
8 oz organic Greek yogurt (or sour cream)
8.5 oz (1–1/2 c) “Jiffy” cornbread mix (recipe above)
1 stick organic salted butter, softened
1/2 tsp high mineral salt
1 tsp cracked black pepper
- Combine all ingredients in a large mixing bowl and stir until well mixed and no clumps remain.
- 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.
- 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!