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Moist Corn Bread Recipe

—Christine Mazzarella, Brockport, New York
TOTAL TIME: Prep: 10 min. Bake: 35 min. + standing YIELD:9 servings


  • 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


  • 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.

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.

Reviews for Moist Corn Bread

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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."

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"

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

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

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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