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.
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So good! The rosemary is very fragrant and adds a subtle but delicious touch to this corn bread. I can't stand dry corn bread, but did not want a corn bread pudding, either. This has just the right amount of moisture without being too wet...or dry. And tastes great!
This cornbread is a wonderful surprise. The recipe is moist and flavorful. I usually half the recipe which is plenty for just my husband and me. Even half leaves some left over for lunch or supper the next day or two. I would make this for guests with a pot of chili, rice 'n beans or soup.
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