This is a favorite recipe of mine that I found in November 2003's Real Simple magazine. The use of yogurt and inclusion of whole kernel corn makes this recipe fabulous!
2 8.5 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.
Yield: 24 servings