Rosemary Corn Bread

Rosemary Corn Bread Recipe
Photo: Jim Franco


24 servings

Recipe from

Real Simple

Nutritional 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


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


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.

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