TOTAL TIME: Prep: 10 min. Bake: 35 min. + standing
MAKES: 9 servings


  • 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

Nutritional Facts

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.


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

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Reviewed Jul. 29, 2012

"Hands down THE best corn bread recipe. This could be a dessert!"

Reviewed Mar. 14, 2011

"Very good and very moist. Needed to cook quite a bit longer but well worth it. Will definately make again and again."

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