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Moist Corn Bread

Total Time

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


9 servings

—Christine Mazzarella, Brockport, New York


  • 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


  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 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, 3g fiber), 5g protein.

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