Rosemary Corn Bread

Rosemary Corn Bread

Jim Franco

Serves 24 Hands-On Time: 10m Total Time: 35m

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

Directions

Heat oven to 400º F. 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 325º F oven for 10 minutes or until heated through.