1 8 1/2-oz. box corn-bread mix
1 egg, slightly beaten
1 4-oz. container plain yogurt
1 7-oz. can whole-kernel corn, drained
1 T. dried rosemary leaves

Heat oven to 400ºF. Lightly coat a 13-by-9-inch baking pan with cooking spray and set aside. Stir all the ingredients together. Spoon the batter into the prepared pan. Bake 25 minutes or just until golden. Remove to a wire rack to cool.

Yield: 12 servings
Calories: 107
Fat: 3g
Fiber: 2g