Corn Casserole

One of my favorite things about the cold weather is the arrival of comfort food. The savory goodness that beckons frosty windowpanes, a full table and a toasty fire. Growing up in the Midwest, I’ve always associated creamy casseroles with memories of cozy kitchens and flour-dusted countertops.  Home.  

Casseroles always have leftovers, too. Some even say they’re better the next day…and the day after…and the day after that. I can’t guarantee you’ll have any leftovers with this one though, it’s that good. This dish is rich, crispy-on-the-corners and oh so delicious. Its similar to a soufflé, and the creamy, textured sweetness of the corn is absolutely perfect.   It’s the perfect dish for the holidays and will be a wonderful addition to the Thanksgiving table.

Corn Casserole

Serves 4-6

Ingredients:

Corn Casserole

1 ¼ Cups Corn Muffin Mix

14.75 oz creamed corn (non-dairy)

15.25 oz whole kernel canned corn

5.3 oz container non-dairy yogurt

1 Tablespoon apple cider vinegar

Pinch of salt

Directions

1. Preheat oven to 350 degrees F

2. In a large mixing bowl, combine all ingredients.

3. Pour batter into a greased casserole dish and cover with foil.  Bake for 50 minutes.  Uncover and continue to make for another 10-15 minutes until center is solid and the top begins to brown.

Enjoy!

xo,

Aley