Friday, August 14, 2015

Rosemary Corn Bread

Ingredients for 24 servings

1 (8-ounce) container plain yogurt
1 tablespoon dried rosemary leaves
2 (8 ½-ounce) boxes corn-bread mix
2 (7-ounce) cans whole-kernel corn, drained
2 eggs, slightly beaten


Heat oven to 400º 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 325º F oven for 10 minutes or until heated through.

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