Total Time
55mins
Prep 10 mins
Cook 45 mins

Received this recipe from my friend Marsha Abeson. Perfect for a potluck!

Ingredients Nutrition

  • 14 cup margarine
  • 1 (14 1/2 ounce) can corn niblets, drained
  • 1 (14 1/2 ounce) can creamed corn
  • 8 ounces plain nonfat yogurt
  • 2 eggs
  • 2 tablespoons sugar
  • 1 (8 1/2 ounce) box Jiffy corn muffin mix

Directions

  1. Preheat oven to 350 degrees F.
  2. Cream margarine and eggs with yogurt.
  3. Add corn with muffin mix and sugar.
  4. Combine together.
  5. Spray a 1 1/2 - 2 quart casserole dish, add mixture.
  6. Bake uncovered for 45 minutes.
Most Helpful

5 5

Oh I loved this! Very good! It made a large casserole, so I had leftovers for days. MMM Made for PAC 2011.