Rosemary Corn Bread

Yield: 24 servings

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

Preparation

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

Time-saver: You don't have to bake from scratch. Doctor an everyday corn-bread mix to help it achieve holiday status.

Nutritional Information

Calories:

107 (0% from fat)

Fat:

3g (sat 1g)

Protein:

3mg

Carbohydrate:

17g

Fiber:

2g

Cholesterol:

19mg

Iron:

1mg

Sodium:

261mg

Calcium:

35mg