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.
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