Preheat oven to 375 F. Lightly coat a 9" x 13" pan with nonstick cooking spray.

In a large bowl, mix together the muffin mix, cream style corn (undrained), corn kernels (no need to defrost these), yogurt, butter, eggs and salt until well combined.

Pour the cornbread mixture evenly into the prepared pan. Bake until the cornbread is golden brown and a fork inserted into the center of the bread comes out clean, about 25 minutes.

Cut into squares and serve immediately.