Friday, January 7, 2011

Rosemary Cornbread

Uncle Mike made this corn bread when he was here a couple years ago. So, simple and SO tasty! I've made this recipe for many BBQs and parties we've gone to. I decided to make this corn bread as a side to the chili I served for our small group.

For the crowd we had for dinner, I made a double batch. I upped the yogurt to 12oz (from 8oz) and it was so much moister! I threw in the frozen corn straight from the freezer to the batter and it worked out fantastically.

The cornbread was a hit! I even got compliments from some born-and-raised Southerners from Florida, Alabama & Tennessee! Now that's saying something!

Corn Bread
from RealSimple

2 8 1/2-ounce boxes corn-bread mix
2 eggs, slightly beaten
12 ounces plain yogurt
2 cans 7-ounce whole-kernel corn, drained OR 3 ears of corn (kernels cut off) OR 2c frozen corn

1. Heat oven to 400ºF.
2. Lightly coat a 13-by-9-inch baking pan with cooking spray and set aside.
3. Stir all the ingredients together. Spoon the batter into the prepared pan.
4. Bake 25 minutes or just until golden (cake tester comes out clean). 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.

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