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

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

Nutritional Facts

1 each: 197 calories, 7g fat (1g saturated fat), 25mg cholesterol, 452mg sodium, 31g carbohydrate (0 sugars, 3g fiber), 5g protein. Diabetic Exchanges: 2 starch, 1 fat.

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


Reviews for Moist Corn Bread

AVERAGE RATING
(4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
pajamaangel User ID: 1603339 261070
Reviewed Feb. 9, 2017

"Delicious corn bread recipe. I, too, had to cook it longer than the recipe called for. Definitely worth the wait."

MY REVIEW
shortbreadlover User ID: 960739 252499
Reviewed Aug. 11, 2016

"this is so yummy. i the yogurt makes it good for you too. i added it to my make again recipe collection"

MY REVIEW
kmarqui User ID: 3651843 64467
Reviewed Jul. 29, 2012

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

MY REVIEW
thankful_4u User ID: 1387638 88333
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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