Double Cream Corn Casserole
Thank you Stonyfield for sponsoring today’s recipe. As always, all opinions are my own.
Christmas is just a few weeks away and I’m starting to plan a few big meals. I’m hosting Christmas Eve with my side of the family. I’m pretty confident that I’ll be making a prime rib! So that means I need to start thinking about the sides. I’m also making Christmas morning brunch complete with a slow cooker maple glazed honey ham. Now it’s time to start thinking about side dishes. I mean let’s face it they can make or break a meal. When I entertain I love to have side dishes that make a large amount so I don’t have to worry about doubling or tripling the recipes. I’ve started playing around and testing a few of my favorite recipes and replacing the butter and sour cream for Stonyfield Smooth & Creamy Double Cream Plain Yogurt. Let’s talk a little bit about this magical yogurt. Double Cream is the ultimate cooking yogurt! It can be used as a substitute for oil, mayo, buttermilk, butter or sour cream. Because it has a higher fat content you can cook with it and it won’t curdle on you. I love having a quart or two of Double Cream on hand at all times. I can’t tell you how many times I’ve been out of sour cream on taco night and placed some of the Double Cream in a bowl on the table for taco night. No one even blinked and everyone thought they were eating sour cream. Of course–after everyone was done eating I revealed that they actually put yogurt (gasp) on their tacos!
- 1 (15.25 oz) can whole kernel corn, drained
- 1 (14.75 oz) can cream-style corn
- 1-1/2 cups Stonyfield Organic Plain Yogurt Double Cream
- 1 tablespoon granulated sugar
- 1 tablespoon dried chives
- 1 (8 oz) package corn muffin mix
- 1/2 cup shredded cheddar cheese