Preheat oven to 350°F and prepare a 8x8" baking pan with nonstick spray.
In a large bowl, whisk the egg. Add Greek yogurt and olive oil and whisk again. Stir in the creamed corn and drained corn kernels.
Add the corn muffin mix to the wet ingredients and mix until combined. Pour into prepared pan and bake for 45-50 minutes, or until the edges are golden brown and the center is not wet and jiggly.