I have to give the honors here to Cooking Light magazine. This is so easy to make and tastes great!

• 1/4 cup egg substitute
• 1/4 cup reduced-calorie stick margarine, melted
• 1 (8 3/4 oz) can no-salt-added whole-kernel corn, drained
• 1 (8 3/4 oz) can no-salt-added cream-style corn
• 1 (8 1/2 oz) package corn muffin mix
• 1 (8 oz) carton plain fat-free yogurt
• Cooking spray

1. Preheat oven to 350°.
2. Combine first 6 ingredients in a medium bowl; stir well.
3. Pour into an 8-inch square baking dish coated with cooking spray.
4. Bake at 350° for 45 minutes or until set.

Yield: 8 servings.

(Diane135)