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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1 cup self-rising white cornmeal mix (such as white lily) |
1/2 cup plain nonfat yogurt |
1 large egg |
1 tablespoon canola oil |
1/2 cup frozen whole-kernel corn |
cooking spray |
Directions:
1. Preheat oven to 425°.
2. Place 6 muffin cups in oven while it preheats. Place cornmeal mix in a medium bowl, and make a well in center. Combine yogurt, egg, and oil in a bowl, stirring well with a whisk; stir in corn. Add yogurt mixture to cornmeal mix, stirring just until moist.
3. Remove muffin cups from oven; coat with cooking spray. Spoon batter evenly into cups. Coat batter with cooking spray. Bake at 425° for 15 minutes or until lightly browned.
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