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davidtrump

Rosemary Corn Bread

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Dried rosemary lends its pungent aroma and flavor to basic cornbread.

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

How to Make It

Step 1
Heat oven to 400º F. Lightly coat a 13-by-9-inch baking pan with cooking spray and set aside. 

Step 2
Stir all the ingredients together. Spoon the batter into the prepared pan.

Step 3
Bake 25 minutes or just until golden. Remove to a wire rack to cool.

Step 4
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.

Hands-On Time
10 Mins

Total Time
35 Mins

Yield
Serves 24

realsimple.com

 

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