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Moist Corn Bread

—Christine Mazzarella, Brockport, New York
  • Total Time
    Prep: 10 min. Bake: 35 min. + standing
  • Makes
    9 servings

Ingredients

  • 1 large 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 in the center comes out clean. Let stand for 10 minutes before cutting. Serve warm.
Nutrition 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.

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Reviews

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Average Rating:
  • pajamaangel
    Feb 9, 2017

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

  • shortbreadlover
    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

  • kmarqui
    Jul 29, 2012

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

  • ksandjs1
    Aug 20, 2011

    No comment left

  • thankful_4u
    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.