Monday, February 2, 2009

Rosemary Corn Bread

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

  1. Heat oven to 400ºF.

  2. Lightly coat a 13-by-9-inch baking pan with cooking spray and set aside.

  3. Stir all the ingredients together.

  4. Spoon the batter into the prepared pan.

  5. Bake 25 minutes or just until golden. Remove to a wire rack to cool.

  6. 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.)

  7. To serve, thaw and reheat in the foil in a 325ºF oven for 10 minutes or until heated through.

    Yield: 24 servings

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