Cheddar Corn Bread

Description
This recipe, dated 1952, came from an estate sale. I obtained it when I purchased the family collection from the Williams Estate in Tyler, Texas in 1994.

Ingredients

 * 2 packages muffin mix
 * 2 eggs beaten
 * ½ cup milk
 * ½ cup plain yogurt
 * 1 can cream style corn
 * ½ cup shredded cheddar cheese

Directions

 * 1) In a bowl combine cornbread mix, eggs, milk and yoghurt until blended.
 * 2) Stir in corn and cheese
 * 3) Pour into a greased rectangular baking dish
 * 4) Bake at 400°F for 22 minutes.
 * 5) Cut into squares and serve warm.

Contributed by

 * Catsrecipes Y-Group