Rosemary Cornbread

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

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

Recipe

• 1 heat oven to 400ºf.
• 2 lightly coat a 13-by-9-inch baking pan with cooking spray and set aside.
• 3 stir all the ingredients together.
• 4 spoon the batter into the prepared pan.
• 5 bake 25 minutes or just until golden.
• 6 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.
• 7 (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 325ºf oven for 10 minutes or until heated through.