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Rosemary Corn Bread

Photo: Jim Franco
Yield 24 servings

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

Nutrition Information

  • calcium 35 mg
  • calories 107
  • caloriesfromfat 0 %
  • carbohydrate 17 g
  • cholesterol 19 mg
  • fat 3 g
  • fiber 2 g
  • iron 1 mg
  • protein 3 mg
  • satfat 1 g
  • sodium 261 mg

How to Make It

  1. Heat oven to 400ºF. 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 325ºF 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.