Ingredients
2 packages (10 ounces each) cornbread/muffin mix1/3 cup grated Parmesan cheese1/2 teaspoon dried rosemary, crushed2 large eggs, beaten2/3 cup whole milk
Preparation
In a large bowl, combine the cornbread mix, Parmesan cheese and rosemary. Add eggs and milk; stir just until moistened. Fill greased muffin cups half full.
Bake 400° for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
