1 cup yellow cornmeal
. 1 cup all-purpose flour
. 4 teaspoons baking powder
. 1 tablespoon sugar
. 1 teaspoon onion salt
. cup grated nonfat Cheddar cheese
. cup skim milk
. cup fat-free plain yogurt
. 1 large egg
. 1 cup frozen corn, or 1 8 -ounce can whole kernel corn, drained
. Preheat oven to 400 degrees. Spray 9-inch square baking pan with cooking spray. In a large bowl, combine cornmeal, flour, baking powder, sugar and onion salt. Mix well. Stir in Cheddar cheese. In small bowl whisk together milk, yogurt and egg. Make a well in center of dry ingredients; add milk mixture and corn. Stir until dry ingredients are just moistened; batter should be lumpy. Spoon batter into prepared pan; bake about 25 minutes or until toothpick inserted in center comes out clean. Cool on wire rack for 10 minutes. Cut into 12 squares.
. Nutrition information per square: 133 calories, 2 grams fat, 26 milligrams cholesterol, 337 milligrams sodium, 23 grams carbohydrates, 6 grams fiber, 0 grams sugar, 6 grams protein.