Corn Casserole | Central Texas Food Bank

Ingredients

• 2 (15.25 ounce) cans of low sodium sweet yellow corn, drained
• 1 cup of Greek yogurt, fat free
• 1 red bell pepper, cored and diced
• 1 (4 ounce) can of diced green chilies, drained
• 1 tablespoon extra-virgin olive oil + extra for brushing
• 2 tablespoons of butter
• 2 large eggs, lightly beaten
• ½ teaspoon salt
• ¼ teaspoon of ground black pepper
• 1 (8.5 ounce) box of Jiffy corn muffin mix*