Mexicorn Spoon Bread - cooking recipe

Ingredients

1/2 c. margarine or butter, melted
1 (11 oz.) can nacho cheese soup
1 (8 oz.) carton plain yogurt
3/4 c. cornmeal
2 tsp. baking powder
2 (11 oz.) cans Green Giant Mexicorn whole kernel corn with red/green peppers, drained
2 eggs, slightly beaten

Preparation

Heat oven to 350\u00b0.
In 10-inch skillet or 3-quart casserole, combine margarine, soup and yogurt; blend until smooth.
Stir in cornmeal, baking powder, corn and eggs; blend well.
Bake for 50 to 60 minutes, or until knife inserted near center comes out clean.
Makes 8 (1-cup) servings.