Ingredients
- 2 cups frozen sweet corn thawed
- 1 cup Greek yogurt
- 2 large eggs lightly beaten
- 1/4 cup honey
- 1/2 cup unsalted butter melted
- 1 cup yellow cornmeal
- 1/2 cup whole-wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F and grease a 9x9-inch baking dish.
- In a large bowl, combine the thawed sweet corn, Greek yogurt, eggs, honey, and melted butter until well mixed.
- In a separate bowl, whisk together the cornmeal, whole-wheat flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet, stirring until just combined.
- Pour the batter into the prepared baking dish and smooth the top with a spatula.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the casserole to cool for a few minutes before serving. Enjoy your creamed corn casserole warm.
