1 c. yellow corn meal
1 c. wheat flour
2 tbsp. brown sugar
1 tbsp. baking powder
1/4 c. salad oil
1 (8 1/2 oz.) cream style corn
3/4 c. non fat yogurt
1 egg

Preheat oven to 400 degrees. Spray iron skillet with Pam. In large bowl mix cornmeal, flour, sugar, baking powder. Add salad oil, cream style corn, yogurt and 1 egg. Stir into dry ingredients until batter is just blended. Spoon batter into prepared iron skillet. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool on wire rack for 5 minutes. Remove from pan and serve warm.

Yields 14 to 16.