Moist Corn Bread
—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
Reviews
Delicious corn bread recipe. I, too, had to cook it longer than the recipe called for. Definitely worth the wait.
this is so yummy. i the yogurt makes it good for you too. i added it to my make again recipe collection
Hands down THE best corn bread recipe. This could be a dessert!
No comment left
Very good and very moist. Needed to cook quite a bit longer but well worth it. Will definately make again and again.