- 5 minutes
- 45 minutes
- Whisk together the yogurt, milk, butter, cornmeal, sugar and salt, then add the corn and stir until combined.
- Transfer the mixture into a well-greased 9" pie plate or cast iron skillet and place in an oven preheated to 350 degrees. Bake for 45 minutes or until the corn pudding is soft, but not "liquidy" or giggly. Serve warm or at room temperature.