Moist Corn Bread Recipe

corn bread


  • 1 egg, lightly beaten
  • 1 to 1-1/2 cups of 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 of margarine, melted


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 near the center comes out clean.      Let stand for 10 minutes before cutting. Serve warm. Yield: 9      servings.


Nutritional Analysis: One piece equals 197 calories, 7 g fat (1 g saturated fat), 25 mg cholesterol, 452 mg sodium, 31 g carbohydrate, 3 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • Prep: 10 min. Bake: 35 min. + standing
  • Yield: 9 Servings

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

Simply love good corn bread…  Enjoy…

About lumar1298

Love to read, write, and meditate. I Also have a creative side. I enjoy crafting and designing and when I want action, then I dance.
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