Ingredients:

  • 115g unsalted butter, melted and cooled
  • 240g plain Greek yogurt (2% or full fat)
  • 2 large eggs, room temperature
  • 15ml honey or maple syrup
  • 425g whole kernel corn, drained
  • 425g cream-style corn
  • 240g corn muffin mix
  • 2g smoked paprika
  • 1g sea salt

Instructions:

  1. Preheat oven to 350°F (175°C). In a large mixing bowl, whisk together the melted butter, Greek yogurt, room temperature eggs, and honey until the mixture is uniform and pale yellow.
  2. Gently fold in the drained whole kernel corn and the cream-style corn. Add the corn muffin mix, smoked paprika, and sea salt, stirring only until no large dry streaks remain to avoid a tough texture.
  3. Pour the batter into a lightly greased 9x13 inch ceramic baking dish. Bake for 45 to 50 minutes until the center is set with a slight jiggle and the edges begin to pull away from the pan.