Submitted by: Amber Moeller

• 1 (10-3/4 oz) can creamed corn
• 1 (10-3/4 oz) can corn, drained
• 2 eggs
• 1 stick butter, melted
• 1 c. plain yogurt or sour cream
• 2 T. fructose
• 1 T. onion flakes
• 3/4 c. flour
• 3/4 c. cornmeal
• 1 t. baking powder

Combine creamed corn, whole corn, eggs, butter and yogurt. Mix in the dry ingredients well. Place in a greased casserole dish. Bake uncovered at 350ºF for 45 minutes to an hour.