Rosemary Corn Bread

1. 1

   Heat oven to 400u00b0F. 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 325u00b0F oven for 10 minutes or until heated through.

2. 2

   Time-saver: You don't have to bake from scratch. Doctor an everyday corn-bread mix to help it achieve holiday status.

* Per serving · 4 servings · Values may vary.

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