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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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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 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.
2. Time-saver: You don't have to bake from scratch. Doctor an everyday corn-bread mix to help it achieve holiday status.
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