Corn is an iffy vegetable for me. I don't like eating it on the cob because it gets stuck in my teeth, and the canned/frozen stuff isn't that tasty. I bookmarked several recipes from the latest issue of Cooking Light and am slowly knocking them off my "to try" list. This recipe was first published in the magazine in June of 1996 and was submitted by a reader from Kansas, who knows, it could be someone just down the road :) I baked it in my Pampered Chef deep dish pie plate, which I think I'd only used once before. It looked so pretty in that pie plate :) I'm all about pretty serving dishes, they are one of my many downfalls. I have far too many pretty serving dishes for my small kitchen. This casserole was much better than plain corn muffins or corn bread, very sweet in taste, but pretty healthy as far as casseroles go.
Easy Corn Casserole (from Cooking Light)
1/4 cup egg substitute (or 1 large egg)
1/4 cup butter, melted
1 (8 3/4 oz) can no-salt added whole-kernal corn, drained
1 (8 3/4 oz) can no-salt added cream-style corn
1 (8 1/2 oz) package corn muffin mix
1 (8-oz) carton plain fat free yogurt
Preheat over to 350 degrees
Combine ingredients in a medium bowl; stir well. Pour into an 8-inch square baking dish coated with cooking spray (or a deep dish pie plate or other medium sized casserole dish). Bake for 45 minutes or until set. Yields 8 servings.