Rosemary Cornbread

• 2 (8 1/2 ounce) boxes cornbread mix
• 2 eggs, slightly beaten
• 1 (8 ounce) container plain yogurt
• 2 (7 ounce) cans whole kernel corn, drained
• 1 tablespoon dried rosemary leaves

1. Heat oven to 400 degrees F.
2. Lightly coat a 13-by-9-inch baking pan with cooking spray and set aside.
3. Stir all the ingredients together.
4. Spoon the batter into the prepared pan.
5. Bake 25 minutes or just until golden.
6. Remove to a wire rack to cool.
7. When cool, cut lengthwise into 3 strips and then crosswise into quarters.
8. Cut each square into 2 triangles.
9. (The corn bread can be made ahead to this point.
10. Remove from pan, wrap in foil, and freeze for up to 3 months.)
11. To serve, thaw and reheat in the foil in a 325 degrees F oven for 10 minutes or until heated through.

cornbread mix, eggs, yogurt, whole kernel corn, rosemary

Taken from www.food.com/recipe/rosemary-cornbread-338191 (may not work)