Preheat oven to 450 degrees and grease a 9x12 baking dish with butter. Mix together all dry ingredients and set aside. Beat the eggs and then whisk together the eggs and the oil. Stir the frozen corn, pepper jack cheese and diced nacho jalapenos into egg mixture. Stir dry ingredients into egg mixture. (It may seem a bit thick.) Fold the plain yogurt into the mix. Spoon mixture into greased baking dish and spread out evenly. Bake for 20 minutes or until knife comes out clean when placed into the center of the dish. After baking, brush butter over the surface of the hot cornbread.
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|Serving Size: 1 Serving (96g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 142 (49%)|
|Amt Per Serving||% DV|
|Total Fat 15.7g||21 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 7.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 63mg||19 %|
|Sodium 252.9mg||9 %|
|Potassium 121mg||3 %|
|Total Carbohydrate 28.5g||8 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 27.6g|
|Protein 9.1g||13 %|
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Calories per serving: 287
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