Corn Casserole

When I was little I remembered a corn casserole that my grandmother made- and I loved! I could never get enough. Later as I was older and wanted to make it, I took one look at the recipe with 1 1/2 cups oil, cheddar cheese and all the other ingredients, and knew there was no way in good conscience I could make that. I had run across a recipe in Cooking Light Magazine that looked like it could be something close to what I remembered, so I decided to give it a try. It quickly became one of those "keepers"- it was everything I remembered it was. My husband didn't even want our guests to have seconds- he wanted to make sure he had some leftovers for himself! Coming from Cooking Light meant it had a healthier flavor profile- but still the perfect addition to any summer meal. Using peak of the summer corn is one of the keys to making this great. It does call for canned creamed corn, which I had made some last summer and froze, so I have used that, but the canned products work well, especially when pressed for time. One of these days I would like to not have to depend on a corn bread mix for my recipe (not my style) but my first attempt to deviate produced some different results so for now, here it is:

Corn Casserole (from Cooking Light Magazine)
1/4 cup egg substitute (or 1 egg OR 2 egg whites)
1/4 cup butter, melted
1 (8 3/4-ounce) can no-salt-added whole-kernel corn, drained
1 (8 3/4-ounce) can no-salt-added cream-style corn
1 (8 1/2-ounce) package corn muffin mix
1 (8-ounce) carton plain fat-free yogurt
Cooking spray

Mix all the ingredients together and pour it into a greased 8" square pan or 9" pie pan. Bake at 350 for 45 minutes or so, until the middle is completely set.