Rosemary Corn Bread

Ingredients:

• 2 cups corn-bread mix
• 2 eggs, slightly beaten
• 1 cup plain yogurt
• 1.5 cups whole-kernel corn, drained
• 1 tablespoon dried rosemary leaves

Method:

1. Preheat oven to 400º F and lightly coat a baking pan with cooking spray and set aside. 
2. Stir all the ingredients together. Pour the batter into the pan.
3. Bake 25 minutes or just until golden. Remove to a wire rack to cool.
4. When cool cut into desired shapes and serve. 

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