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Double Cream Corn Casserole

Double Cream Corn Casserole

So this holiday season, make sure you grab a few quarts of Stonyfield Smooth & Creamy Double Cream Plain Yogurt to lighten up all your favorite sides, baked goods, and anything else your heart desires. Wow (and trick) your family like I did and make my easy lightened up recipe for Double Cream Corn Casserole!
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 8 servings
Calories 44kcal
Author Katie


  • 1 15.25 oz can whole kernel corn, drained
  • 1 14.75 oz can cream-style corn
  • 1-½ cups Stonyfield Organic Plain Yogurt Double Cream
  • 1 tablespoon granulated sugar
  • 1 tablespoon dried chives
  • 1 8 oz package corn muffin mix
  • ½ cup shredded cheddar cheese


  • In a stand mixer fitted with a paddle attachment combine the whole kernel corn, the cream-style corn, Stonyfield Organic Plain Yogurt Double Cream, granulated sugar, dried chives and corn muffin mix. Mix on medium speed for 1 minute until combined and fluffy.
  • Coat a large baking dish with cooking spray. Then pour the corn mixture into the baking dish. Bake at 350 degrees Fahrenheit for 40 minutes. Remove from the oven, top with the ½ cup of cheddar cheese and return to oven for another 5 minutes until cheese is melted.
  • Let rest for 10 minutes, and then serve and enjoy.


Calories: 44kcal | Carbohydrates: 2g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 53mg | Potassium: 31mg | Sugar: 2g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg