1 cup self-rising white cornmeal mix (such as White Lily)
1/2 cup plain nonfat yogurt
1 large egg
1 tablespoon canola oil
1/2 cup frozen whole-kernel corn
How to Make It
Preheat oven to 425°.
Place 6 muffin cups in oven while it preheats. Place cornmeal mix in a medium bowl, and make a well in center. Combine yogurt, egg, and oil in a bowl, stirring well with a whisk; stir in corn. Add yogurt mixture to cornmeal mix, stirring just until moist.
Remove muffin cups from oven; coat with cooking spray. Spoon batter evenly into cups. Coat batter with cooking spray. Bake at 425° for 15 minutes or until lightly browned.
Cooking Light Fresh Food Fast Weeknight Meals
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