Rosemary Corn Bread

Rosemary Corn Bread

2 8 1/2-ounce boxes chile cake blend

2 eggs, marginally beaten

1 8-ounce holder plain yogurt

2 7-ounce jars entire part corn, emptied

1 tablespoon dried rosemary clears out


Hotness stove to 400º F. Softly cover a 13-by-9-inch preparing skillet with cooking spread and put aside.

Mix all the fixings together. Spoon the player into the arranged dish.

Prepare 25 minutes or just until brilliant. Evacuate to a wire rack to cool.

At the point when cool, cut longwise into 3 strips and after that across into quarters. Cut each one square into 2 triangles. (The hoe cake can be made ahead to this point. Expel from container, wrap in foil, and stop for up to 3 months.) To serve, defrost and warm in the foil in a 325º F broiler for 10 minutes or until warmed throug