Cheddar Corn Bread

Taste of Home Dinner on a Dime, p. 215

2 packages (8-1/2 ounces each) corn bread/muffin mix

2 eggs, lightly beaten

½ cup milk

½ cup plain yogurt

1 can (14-3/4 ounces) cream-style corn

½ cup shredded cheddar cheese

In a large bowl, combine the corn bread mix, eggs, milk and yogurt until blended. 

Raw cornbread?

I think it was actually prettier un-mixed.

Stir in corn and cheese. 

I can't think of one yellow food that doesn't taste good.

Pour into a greased 13-in. x 9-in. x 2-in. baking dish.

Kitchen assembly line: Grease, and then...

Pour!

We so tag-teamed you, corn bread.

Bake at 400F for 18-22 minutes or until a toothpick inserted near the center comes out clean. 

I forgot to check it with a toothpick. Oops. 

Cut into squares. Serve warm. 

Because it's a little sweet, it's a great accent for spicy things like Tofu Red Curry.

My Rating: 5/5 "Phenomenal. Whoever thought to add yogurt to cornbread had a stroke of inspiration. Couldn't eat enough of this."