Easy homemade creamed corn casserole made healthier with Greek yogurt and tahini! You won’t believe how creamy and flavorful this casserole is without the extra cream or excess butter in traditional casseroles. It’s perfect for a holiday dinner or on its own served with biscuits!
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.
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