Ingredients

The following ingredients have 9 Servings
  • 15.25 ounces can sweet yellow corn (drained)
  • 14.75 ounces can sweet corn cream style
  • 1 cup fat free Greek yogurt
  • 1 red bell pepper (cored and diced)
  • 4 ounces can diced green chilies (drained)
  • 3 tablespoons extra virgin olive oil + extra for brushing
  • 2 tablespoons butter
  • 2 large eggs (lightly beaten)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 8.5 ounces corn muffin mix (such as Jiffy)

Instruction

  • Preheat oven to 350°F.
  • In a large bowl, add all the ingredients except the corn muffin mix and stir well.
  • Then, slowly whisk in corn muffin mix until well blended.
  • Brush a 9×13” pan with olive oil and add mixture. Bake in the oven for 35-45 minutes, or until the top is golden brown and mixture has set (it’s okay if it’s still a little soft inside).
  • Serve.