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Easy corn muffin casserole

on November 24, 2010

I fixed an “Easy Corn Muffin Casserole” for the Memorial Day potluck. It can be either a casserole or cornbread and I usually cut mine up like cornbread. It is easy, quick, and delicious. Enjoy.


  • 1 egg (or 1/4 cup egg substitute)
  • 1/4 cup margarine or butter
  • 1 can (8-3/4 oz.) kernel corn, drained
  • 1 can (8-3/4 oz.) creamed corn
  • 1 pkg (8-1/2 oz.) corn muffin mix
  • 1 carton (8 oz.) plain yogurt (can be fat free)


  1. Preheat oven to 350 degrees.
  2. Combine all ingredients in medium bowl and mix well.
  3. Coat 8-in. square pan with cooking spray.
  4. Bake 45 minutes until set.

Note: I usually double the recipe and bake it in a 9 x 13-in pan
serves 16

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