Number of Servings: 8
1 1/2 cups whole kernel corn, drained or frozen
1 14 3/4-ounce can cream-style corn
1 recipe for Jiffy corn muffin mix
1 cup fat free yogurt
1 cup shredded 2% cheddar cheese
In a large bowl, stir together the two cans of corn, corn muffin mix and yogurt. Pour into a greased casserole. Bake at 350 degrees for 40 to 45 minutes, or until golden brown. Top with cheddar cheese and return to oven for another 5 minutes until cheese is melted.