Monday, November 21, 2011

Rosemary Cornbread

We are having Thanksgiving with family again this year. And once again, we don't have to cook! We did volunteer to bring a few things though so hopefully that will help alleviate some of the guilt at not doing much of the cooking.


Imagine two eggs in front... 
One of my favorite things this time of year is Rosemary Cornbread. I found the recipe 7-8 years ago and have made it almost as many times. Every time, I wonder why I wait until the holidays to make it. It's so easy and tastes great!

All you need is 2 boxes of Jiffy Corn Bread mix, 2 eggs (lightly beaten), 8oz plain yogurt, 1-2 7.5 oz cans whole kernel corn (I only use one because I think it's "too corny" with 2 cans) and 1 Tbsp rosemary. Mix it all together, pour it into a greased (spray) 9x13 pan and bake 20-25 minutes.

It's a nice change from plain cornbread and goes great with turkey and gravy. If you get a chance to make it, let me know what you think.

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