I love to cook. It's one of my favorite indoor activities. Most of the time when the warmer months come around, we ditch the comfort food for lighter summer fare, but sometimes the comfort food just tastes so good. The month of June is country cooking month, so all month long, I will be posting some of my favorite country cooking recipes. Here is my recipe for scalloped corn.

My recipe for scalloped corn is a slight deviation from Paula Deen's recipe for corn casserole. It's just as tasty, but it's not quite as fattening. You'll need: one 16 ounce bag of frozen sweet corn thawed and drained (I like Birds Eye), one 14.75 ounce can of creamed corn (I like Butter Kernel), one 8 ounce package of corn muffin mix (I like Jiffy), one cup of nonfat plain Greek yogurt (I like Chobani), a half a cup of melted Land O' Lakes fresh buttery taste spread, one and a half cups of shredded cheddar cheese (I like Kraft), soda crackers, nonfat cooking spray (I like Pam butter flavor).

Preheat the oven to 350 degrees. In a large bowl, stir together frozen corn and creamed corn, muffin mix and Greek yogurt, and melted buttery spread. Use a rolling pin and loosely smash soda crackers between two pieces of waxed paper so they're chunky, not dust. Lightly spray 13X9 pan and pour mixture into the pan. Bake for 45 minutes or until golden brown. Remove from the oven and sprinkle with cheese. Return to the oven for five to ten minutes or until cheese is melty. Let stand for five minutes and serve.

This tastes great with a turkey breast or pork loin in the crock pot or pork chops on the grill. Another variation is to grill corn on the cob and use two cups of that in place of the frozen variety.