1/4 cup plain yogurt
1/4 cup vegetable oil
1 egg
6 tablespoons sugar
1 8 oz. can cream style corn
1/2 cup sharp cheddar cheese, grated
1/2 cup flour
2 cups cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
Combine yogurt and oil in mixing bowl. Add egg, sugar, and mix. Add corn, cheese, flour, cornmeal, baking powder, and salt. Mix until all ingredients are moistened. Line muffin tins with cupcake papers or spray with non-stick spray. Divide batter between 12 regular size muffins tins or 24 mini tins. Bake at 425 degrees for 15-20 minutes or until golden brown.
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