• Ingredients
  • 1 box of corn muffin mix
  • 1 can cream corn
  • 1 can whole corn drained
  • 1/2 cup of butter softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup milk
  • 2/3 cup plain Greek yogurt

Instructions

• Preheat oven to 350 degrees Fahrenheit
• Cream together butter and sugar
• Add eggs and yogurt and mix
• Add muffin mix and milk and mix
• Gently fold both cans of corn
• Pour mixture into a greased 9×13 casserole dish and bake for about 30-40 minutes.

I like to make this with my Snow Day Stew. It’s really good crumbles up and mixed together with warm soup!

Enjoy!

The Ag Wife