Rosemary Corn Bread

Name: Rosemary Corn Bread
Ingredients: 2 8 1/2-ounce boxes corn-bread mix; 2 eggs, slightly beaten; 1 8-ounce container plain yogurt; 2 7-ounce cans whole-kernel corn, drained; 1 tablespoon dried rosemary leaves

5 ingredients

2 steps

Ingredients

2 8 1/2-ounce boxes corn-bread mix
2 eggs, slightly beaten
1 8-ounce container plain yogurt
2 7-ounce cans whole-kernel corn, drained
1 tablespoon dried rosemary leaves

Directions

1

Heat oven to 400°F. Lightly coat a 13-by-9-inch baking pan with cooking spray and set aside. Stir all the ingredients together. Spoon the batter into the prepared pan. Bake 25 minutes or just until golden. Remove to a wire rack to cool. When cool, cut lengthwise into 3 strips and then crosswise into quarters. Cut each square into 2 triangles. (The corn bread can be made ahead to this point. Remove from pan, wrap in foil, and freeze for up to 3 months.) To serve, thaw and reheat in the foil in a 325°F oven for 10 minutes or until heated through.
2

Time-saver: You don't have to bake from scratch. Doctor an everyday corn-bread mix to help it achieve holiday status.