Creamed Corn Casserole
1 cup plain full-fat Greek yogurt
1/2 cup Soom Premium or Organic Tahini
- 1/4 cup melted butter
1 (15oz) can of creamed corn
1 (15oz) can of sweet corn
- 1 cup cornbread mix
1/4 tsp sea salt
8oz shredded white cheddar
Optional: 8 slices cooked bacon, chopped
Extra tahini drizzle
Chopped green onion or jalapeno
Biscuits or dinner rolls for serving
Preheat oven to 350℉. Grease a 9x13 baking dish with butter or cooking spray and set aside.
In a large bowl, whisk together Greek yogurt, tahini, and butter until well combined. Stir in the creamed corn, sweet corn, cornbread mix, and sea salt. Fold in the cheddar cheese and bacon bits, if using.
Pour batter into the prepared baking dish and bake for 35-40 minutes until just set. Top with desired toppings and serve.
Creamed corn stays fresh in an airtight container in the fridge for up to 5 days. Reheat when ready to serve.
Recipe & Photography: Selena Sharpless