1/4 cup egg substitute, or, 1 egg slightly beaten
1/4 cup butter, melted
1 can no-salt-added whole-kernel corn (8 3/4-ounce), drained
1 can no-salt-added cream-style corn (8 3/4-ounce)
1 package corn muffin mix (8 1/2-ounce)
1 carton plain fat-free yogurt (8-ounce)
Cooking spray

1/4 cup egg substitute, or, 1 egg slightly beaten 1/4 cup butter, melted 1 can no-salt-added whole-kernel corn (8 3/4-ounce), drained 1 can no-salt-added cream-style corn (8 3/4-ounce) 1 package corn muffin mix (8 1/2-ounce) 1 carton plain fat-free yogurt (8-ounce)

Preheat oven to 350°.

Combine first 6 ingredients in a medium bowl; stir well. Pour into an 8-inch square baking dish coated with cooking spray.

Bake at 350° for 45 minutes or until set.