Can I use canned corn instead of frozen in this healthy corn casserole?

Yes. Use two 15 ounce cans of whole kernel corn, drained very well and patted dry, and expect a slightly softer set and a little more sodium than the frozen version. Do not add canned creamed corn; the from scratch base already provides the creamy corn liquid the casserole needs.

Why did the center of my corn casserole stay soft?

Almost always water or impatience. Thawed corn that was not patted dry, cold yogurt straight from the fridge, or cutting before the 10 minute rest will all leave the middle loose. Give it the full rest, and if it is still soft, return it to a 325°F oven for 8 to 10 minutes.

Can I leave out the cheddar to lower the calories further?

You can, and each serving drops by roughly 19 calories and 1.5 grams of fat. The casserole loses a little savory depth, so add an extra pinch of smoked paprika and a tablespoon of grated Parmesan if you have it, which restores most of the flavor for fewer calories.

How do I make this corn casserole gluten free?

Replace the white whole wheat flour with a 1 to 1 gluten free baking blend, cup for cup, and keep the cornmeal, which is naturally gluten free. Check that your cornmeal bag is certified gluten free if cross contact matters, since some mills process wheat in the same facility.

Can I bake it in a cast iron skillet instead of a 9 by 13 dish?

A 12 inch cast iron skillet works beautifully and gives the crispiest edges of any pan. The batter sits a little deeper, so start checking at 38 minutes and expect the same slight center jiggle. Serve it straight from the skillet, but warn guests the handle stays hot.

Healthy Corn Casserole, Creamy and Golden at 170 Calories a Serving

Ingredients

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2 tablespoons unsalted butter, melted, plus a little more for the dish
1 cup plain Greek yogurt, 2 percent, at room temperature
2 large eggs, at room temperature
1/2 cup milk, 2 percent
1 tablespoon honey
3/4 cup fine yellow cornmeal
3/4 cup white whole wheat flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1/2 teaspoon smoked paprika, optional
4 cups corn kernels, fresh or thawed frozen, patted dry
1 cup finely diced red bell pepper
1/2 cup shredded sharp cheddar, about 2 ounces
1/4 cup sliced scallions, plus more to serve

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Instructions

Heat the oven to 350°F. Butter a 9 by 13 inch baking dish, getting into the corners.
Whisk the Greek yogurt, eggs, milk, melted butter and honey in a large bowl until completely smooth and pale.
In a second bowl, whisk the cornmeal, white whole wheat flour, baking powder, salt and smoked paprika until the leavening is evenly distributed.
Pour the dry ingredients over the wet and fold with a spatula until just combined. A few small lumps are fine.
Fold in the corn kernels, red bell pepper, cheddar and scallions until everything is evenly coated in batter.
Spread the batter in the prepared dish and smooth the top. Bake for 40 to 45 minutes, until the edges are deep golden and the center jiggles only slightly when the dish is nudged.
Rest the casserole on the counter for 10 full minutes. The center finishes setting as it rests, and the squares cut cleanly.
Scatter a few extra scallions over the top and serve warm, in the dish it baked in.

Author: Nora Ellis
Prep Time: 15 minutes
Cook Time: 45 minutes

Nutrition

Serving Size: 1
Calories: 170
Sugar: 5
Sodium: 330
Fat: 6
Saturated Fat: 3
Unsaturated Fat: 3
Trans Fat: 0
Carbohydrates: 24
Fiber: 3
Protein: 8
Cholesterol: 44