| 1⁄2 | c | butter (softened) |
| 1⁄2 | c | sugar |
| 2 | eggs | |
| 1 | c | Stonyfield Organic Plain Lowfat Yogurt |
| 1 | pkg | corn bread/muffin mix |
| 1⁄2 | c | Stonyfield Organic Low Fat 2% milk |
| 1 | can | whole kernel corn (drained) |
| 1 | can | cream style corn |
| 1⁄2 | c | butter (softened) |
| 1⁄2 | c | sugar |
| 2 | eggs | |
| 1 | c | Stonyfield Organic Plain Lowfat Yogurt |
| 1 | pkg | corn bread/muffin mix |
| 1⁄2 | c | Stonyfield Organic Low Fat 2% milk |
| 1 | can | whole kernel corn (drained) |
| 1 | can | cream style corn |
Heat oven to 325°. Grease a 3 quart (9x13) baking dish with butter or coconut oil.
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition.
Stir in yogurt.
Gradually add corn bread/muffin mix alternately with milk. Fold in the corn.
Pour into the prepared pan and bake 45-50 minutes, or until set and lightly browned.