Easy Cornbread
Yield: 4

2 (8.5 ounce) packages corn muffin mix
1 8 ounce can cream-style can corn
2 large eggs or
4 egg whites or equivalent egg substitute
1/2 cup plain, nonfat yogurt
1/2 cup shredded, reduced fat cheddar cheese
1/4 to 1/2 cup low fat milk

Combine all ingredients in a bowl and stir until just moistened. Pour into a lightly greased 13x9x2-inch pan. Bake at 400F for 17-20 minutes or until golden.