Healthy corn casserole is a super delicious and easy to make Thanksgiving side dish that is full of creamy and comfort food flavor! Lightened up from the classic version but full of homemade flavor, this corn bake is easy to make ahead the night before or make a double recipe for a crowd!
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The first time I had a baked cornbread casserole was a southern version filled with butter, eggs and all of the delicious and classic flavors.
Just like this Ruth's Chris sweet potato casserole, this healthy corn casserole is lighter version that tastes just as good as the original!
If you like corn be sure to try this instant pot corn chowder or this cornbread recipe without milk!
Why You'll Love This Recipe
- Made with Jiffy mix and only 5 total ingredients. Super easy and simple!
- Can use canned or fresh corn.
- Light & healthy corn casserole made with no sour cream, no cheese, no eggs, no meat and no cream cheese. Low fat compared to the classic version.
- Quick prep to throw this together for a cook time that is under 1 hour. Great for Thanksgiving or any night of the week!
- Can be made in one pan! Choose a cast iron skillet, dutch oven, or casserole. This recipe uses an 8X8 pan but you can double it and use a 9X13 pan.
Ingredients & Substitutions
Here are the ingredients you need to make this recipe. Reference the recipe card at the bottom for exact measurements and the notes below for substitution ideas.
- Greek yogurt: Can substitute light sour cream if desired.
How to Make This Recipe
Below are step-by-step instructions for how to cook this recipe with the best results. The recipe card at the bottom shows the exact cooking time and temperatures.
- Place all of the ingredients in one bowl.
- Combine until well incorporated.
- Spoon mixture into an 8X8 baking dish sprayed with coconut oil or cooking spray.
- Bake at 350F for 45-60 minutes or until baked through.
Expert Tips
- To make even more heart healthy, make without butter, use low sodium canned vegetables, and use nonfat or low fat Greek yogurt.
- To freeze: Combine ingredients in a freezer-safe pan and cover with plastic wrap. Place pan inside of a freezer safe container like a Ziploc bag.
- Make ahead: This healthy corn casserole is perfect to make the night before Thanksgiving or whenever you want to eat it. Assemble all of the ingredients up until you would bake it in the oven. Cover it and place in the fridge. You may need to add a few more minutes to ensure the corn bake is cooked through coming straight from the refrigerator.
- To double: Double ingredients and use a 9x13 pan size.
FAQs
If you don't want to use creamed corn you can use fresh or canned veggies and you can use an immersion blender or food processor to puree the corn and add in a little bit of water or milk to make it more creamy.
No eggs are required for this recipe!
Because there are dairy products in this recipe, corn casserole should not be left out overnight. It should be refrigerated wrapped with foil or in an airtight container.
Related Recipes
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Healthy Corn Casserole without Sour Cream
Equipment
- 1 8X8 Baking pan
Ingredients
- 1 box Jiffy Mix
- ½ stick butter melted
- 1 15 oz. can creamed corn not drained
- 1 15 oz. can corn drained of excess liquid
- ½ cup Greek yogurt
Instructions
- Place all of the ingredients in one bowl.1 box Jiffy Mix, ½ stick butter, 1 15 oz. can creamed corn, 1 15 oz. can corn, ½ cup Greek yogurt
- Combine until well incorporated.
- Spoon mixture into an 8X8 baking dish sprayed with coconut oil or cooking spray.
- Bake at 350F for 45-60 minutes or until baked through.
Notes
- Recipe is inspired by one originally from Paula Deen's The Lady and Sons Too! Cookbook.
- To make even more heart healthy, make without butter, use low sodium canned vegetables, and use nonfat or low fat Greek yogurt.
- To freeze: Combine ingredients in a freezer-safe pan and cover with plastic wrap. Place pan inside of a freezer safe container like a Ziploc bag.
- Make ahead: This healthy corn casserole is perfect to make the night before Thanksgiving or whenever you want to eat it. Assemble all of the ingredients up until you would bake it in the oven. Cover it and place in the fridge. You may need to add a few more minutes to ensure the corn bake is cooked through coming straight from the refrigerator.
- To double: Double ingredients and use a 9x13 pan size.
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Denise says
I served this recipe for Thanksgiving and everyone raved about it. I forwarded it to an aunt and a cousin. I’m planning to make it again for Christmas.
Lyndsey Piccolino says
I'm so glad you liked it Denise!
Kathryn says
How long will it take to heat up if it is already cooked?
Lyndsey Piccolino says
I would say maybe 15 minutes? Depends on if its cold or at room temp.
Micha Freidank says
What is the serving size?
Lyndsey Piccolino says
There are six servings in the full recipe.
Kelly says
What's binding everything together without eggs?
Lyndsey Piccolino says
Greek yogurt!
Anna Hall says
Hello,
What size canned corns do you use for these?
Lyndsey Piccolino says
15 oz cans! I've updated the recipe card to reflect this. Enjoy!