We often double this recipe when cooking for the holidays.

Ingredients:

• 1/2 cup butter (melt and let cool a little)
• 3-4 large eggs
• one standard can (about 15-17oz) of creamed corn
• one standard can of corn (drained)
• one box of cornbread mix (e.g. jiffy)
• 6-8oz of whole milk yogurt (we like the greek stuff)
• some pepper (about 1/8 tsp)

Directions: Heat oven to 325 degrees. Butter one or two shallow casserole dishes. Dump the cans of creamed corn and drained corn into a big bowl and beat in the eggs. Dump in the box of cornbread mix the pepper the yogurt and the melted butter and mix till blended. Pour mixture into the casserole dishes. Bake roughly half an hour until it springs a bit in the middle when touched.

Note: This recipe was modified from a recipe of James’ 3rd grade teacher, Miss Kraus, which she called “Gretchen Gottshalk’s 3-Corn Casserole” . The original recipe used sour cream mixed with a packet of ready to use onion mix instead of the yogurt.