MEXICAN SPOON BREAD

INGREDIENTS:

• 1/2 cp margarine
• 1 can (11 oz) condensed nacho cheese soup
• 8 oz yogurt
• 3/4 cp cornmeal
• 2 t baking powder
• 2 cans frozen "Mexicorn"  (12 oz)
• 2 eggs beaten

DIRECTIONS In 10 inch ovenproof skillet or 3 qt casserole, combine margarine, soup and yogurt; blend until smooth. Stir in remaining ingredients, blend well. Bake (350) 50-60 min until knife comes out clean.