Rosemary Cornbread
- Ready In:
- 30mins
- Ingredients:
- 5
- Yields:
-
1 9 x 13 pan
- Serves:
- 24
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
directions
- 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.
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RECIPE SUBMITTED BY
A recovering teacher from the dirty dirty South, I've reformed to grad school and working in education policy. I've dabbled in vegetarian/vegan cooking I'm learning the joy of delicious food natural food.=)