Easy cornbread

Yield: 4 Servings

Measure Ingredient
2 \N (8.5 ounce) packages corn
\N \N Muffin mix
1 \N 8 ounce can cream-style
\N \N Corn
2 larges Eggs
\N \N OR 4 egg whites
\N \N OR equivalent egg
\N \N Substitute
½ cup Plain, nonfat yogurt
½ cup Shredded, reduced fat
\N \N Cheddar cheese
¼ \N To 1/2 cup low fat milk

Combine all ingredients in a bowl and stir until just moistened. Pour into a lightly greased 13"x9"x2" pan. Bake at 400°F for 17-20 minutes or until golden.

Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@...> on Aug 17, 1998

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