Name: Cornbread Casserole
Prep time: 5 min
Cook time: 55 min
Total time: 1 h
Yield: 8
Ingredients: ½ cup onion (finely chopped, $0.30); 3 Tbsp butter (melted and divided, $0.36); 2 large eggs ($0.45); 1 cup Greek yogurt (240g, $0.26); 15 oz. can whole kernel corn (1 can, drained, $0.76); 15 oz. can cream-style corn (1 can, $0.76); 1 cup cheddar cheese (shredded, (113g) $0.98); 8.5 oz. box Jiffy cornbread mix (1 box, $0.67); ½ tsp garlic powder ($0.06); ½ tsp smoked paprika ($0.08); ½ tsp salt ($0.04); ¼ tsp black pepper (freshly cracked, $0.04)

Instructions

7 steps

Gather and prep all ingredients, grease a 9×9 baking dish and preheat the oven to 350°F (175°C).

In a small skillet, sauté the chopped onion in ½ tbsp butter until soft and translucent, about 3-4 minutes. Let cool slightly.

In a large bowl whisk together eggs, Greek yogurt, and remaining melted butter.

Stir in whole corn, cream-style corn, sautéed onion, and cheese.

Add the cornbread mix, garlic powder, smoked paprika, salt, and pepper. Stir until just combined making sure to not overmix.

Pour mixture into the prepared dish and bake for 40-45 minutes until the top is golden and the center has set. For a firmer casserole, bake for an extra 5 minutes

Allow the casserole to cool for 5-10 minutes before serving. Enjoy!

Progress

0 / 7 steps