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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 9 |
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Christine Mazzarella, Brockport, New York Ingredients:
1 egg, lightly beaten |
1-1/2 cups fresh or frozen corn, thawed |
1 can (8-1/4 ounces) cream-style corn |
1 package (8-1/2 ounces) corn bread/muffin mix |
1 cup (8 ounces) fat-free plain yogurt |
1/4 cup reduced-calorie stick margarine, melted |
Directions:
1. In a large bowl, combine all the ingredients. Pour into an 8-in. square baking dish coated with cooking spray.
2. Bake at 350° for 35-40 minutes or until edges are lightly browned and a toothpick inserted near the center comes out clean. Let stand for 10 minutes before cutting. Serve warm. Yield: 9 servings.
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