Moist Corn Bread

Name: Moist Corn Bread
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 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

—Christine Mazzarella, Brockport, New York

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.

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

Reviews

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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!
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.