Moist Corn Bread Recipe

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—Christine Mazzarella, Brockport, New York

This recipe is:

Diabetic Friendly

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Moist Corn Bread Recipe

Prep: 10 min. Bake: 35 min. + standing

Yield: 9 Servings

10 35 45

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

In a large bowl, combine all the ingredients. Pour into an 8-in. square baking dish coated with cooking spray.
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.

Nutritional Analysis: One piece equals 197 calories, 7 g fat (1 g saturated fat), 25 mg cholesterol, 452 mg sodium, 31 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Originally published as Moist Corn Bread in Country Woman July/August 2003, p36