Rosemary Corn Bread

Rosemary Corn Bread
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Serves 24| Hands-On Time: | Total Time:

Ingredients

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.
By November, 2003

Nutritional Information

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

Quick Tip

Stove with teapot
You don't have to bake from scratch. Doctor an everyday corn-bread mix to help it achieve holiday status.

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