Rosemary Corn Bread

Rosemary Corn Bread
Jim Franco
Serves 24
preparation
10
minutes
cooking
35
minutes

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

  1. Heat oven to 400º F. Lightly coat a 13-by-9-inch baking pan with cooking spray and set aside. 
  2. Stir all the ingredients together. Spoon the batter into the prepared pan.
  3. Bake 25 minutes or just until golden. Remove to a wire rack to cool.
  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.
Jane Kirby
October 2003

Nutritional Information

  • Per Serving
  • Calories 107
  • Calcium 35 mg
  • Carbohydrate 17 g
  • Cholesterol 19 mg
  • Fat 3 g
  • Fiber 2 g
  • Iron 1 mg
  • Protein 3 mg
  • Sat Fat 1 g
  • Sodium 261 mg
What does this mean? See Nutrition 101.