Corn Casserole

This is another recipe courtesy of my Aunt Susan. Two years ago we were living in New Jersey and had the pleasure of spending Thanksgiving with Aunt Susan, Robin, Raven and family. It was my first year not to have Thanksgiving at home but spending it with our family made me feel at home (a Skype call to Oklahoma helped, too). The corn casserole at that meal was absolutely scrumptious and last year it was a must that I made it and served it when we had Thanksgiving at our house in Virginia. I got to make the casserole again this year for our big celebration last week at Andy and Kerry's (which I will blog about after I have the pictures) and I received a few requests for this recipe.

Thanksgiving 2009 at Aunt Susan's in New Jersey. Ben, Rachel and Adelaide (10 months) Hockey

For our group of about 20 I doubled this recipe but make sure to give it plenty of time to bake in the oven - about 1.5 hours in a 9x13 dish. We usually assemble it the day before, leave it in the fridge overnight, then bring to room temperature before baking on Turkey day. This year we baked it the night before and then warmed it up at Andy and Kerry's on their outdoor grill.

Corn Casserole (recipe adapted from Aunt Susan)
1/2 cup butter, softened
2-14 oz. cans of corn, drained
1-14 oz. can of creamed corn
8oz fat free greek yogurt (or sour cream)
1 box corn muffin mix (8oz. package if Jiffy or grocery store brand; 15oz. package if Trader Joe's brand)
1 cup freshly shredded cheddar cheese (optional)

Mix all ingredients together. Pour into greased 9x9 pan and bake at 350 for an hour, or until knife inserted in center comes out clean.