recipe from Real Simple magazine November 2003:
2 8.5 oz boxes cornbread mix (I use big box from Trader Joe's)
2 eggs, slightly beaten
1 8 oz container plain yogurt (I use greek yogurt)
2 7 oz cans whole kernel corn, drained
1 T dried rosemary (I use fresh)
Heat oven to 400* F. Lightly coat 13x9 inch baking pan with cooking spray and set aside.
Stir all ingredients together and spoon the batter into the prepared pan. Bake 25 minutes or just until golden.
*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 325* oven for 10 minutes or until heated through.
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