2 eggs, beaten
1/2 cup milk
1/2 cup plain yogurt
1 can (14-3/4 oz.) cream-style corn
1/2 cup shredded cheddar cheese
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| CHEDDAR CORN BREAD | |||
| Yields 12 servings | |||
| 2 pkg. (8-1/2 oz. each) corn bread/muffin mix 2 eggs, beaten 1/2 cup milk 1/2 cup plain yogurt 1 can (14-3/4 oz.) cream-style corn 1/2 cup shredded cheddar cheese |
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| In a bowl, combine the corn bread mix, eggs, milk and yogurt until blended. Stir in corn and cheese. Pour into a greased 13x9x2-in. baking dish. Bake at 400 for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares. Serve warm. | |||