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Photo: Jim Franco Photo by: Photo: Jim Franco

Rosemary Corn Bread

Real Simple NOVEMBER 2003

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calcium: 35mg
  • Calories: 107
  • Calories from fat: 0%
  • Carbohydrate: 17g
  • Cholesterol: 19mg
  • Fat: 3g
  • Fiber: 2g
  • Iron: 1mg
  • Protein: 3mg
  • Saturated fat: 1g
  • Sodium: 261mg
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Rosemary Corn Bread recipe

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