Thursday, November 22, 2007

Corn bread with rosemary and sundried tomatoes

Corn bread is one of the side dishes in the thanksgiving dinner. I dont remember which show i saw this recipe in - is it emeril or rachel - i am not sure - but somehow knew(ie heard on food network) that rosemary will be a great addition to corn bread. And oh my god! when the corn bread was baking - the smell was awesome.

1. Corn bread mix (I used marie calenders) - 5 cups
2. Sweet corn (Frozen or Canned) - 2 cups
3. Sun dried tomatoes - 1 cup
4. Few sprigs of rosemary (3 tbsp chopped)

Mix 1.5 cups of water for every cup of cornbread mix(as per the instructions on the package). Make sure the batter is smooth and there are no lumps. Add the rest of the ingredients -corn, sundried tomatoes and rosemary (chopped finely). If you are using frozen corn kernels - thaw them before mixing into the batter.Bake the corn bread at 375 F for 30 minutes - I have a picture of the corn bread baking in the oven.

To test if the corn bread is done - poke a knife/fork through it and if it comes out clean it means the bread is done. After the bread cools down - cut into pieces and serve.

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