- 2 cups corn - fresh or frozen
- 8.5 ounces cornbread mix (Jiffy or similar)
- ½ cup butter, melted
- 1 cup plain Greek yogurt
- ½ teaspoon garlic powder
- 8 ounces diced fire-roasted hatch green chiles (or similar)
- 1 ½ cup grated cheddar cheese, divided
Preheat the oven to 350°F.
Mix the first 6 ingredients (corn through diced chiles) together in a large bowl. Add half of the cheese and stir just to combine.
Pour the batter into a greased 8×8 inch baking dish. Sprinkle the remaining grated cheese over the top of the casserole.
Bake the casserole until it is golden brown with the center still soft, approximately 45 minutes. Bake more or less as desired for the consistency that is preferred.
Serve warm.
- Yields: 6-8 servings
- Preparation Time: 1 hour
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