1 (18 ounce) jar corn bread mix
2 1/2 cups water
1 cup vegetable oil
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon vinegar
1 teaspoon dried minced onion
1 teaspoon dried rosemary
2 teaspoons salt
Preheat oven to 350 degrees F (175 degrees C).
Pour water into a medium saucepan and bring to a boil. Reduce heat to medium and allow to boil 2 minutes. Mix in vegetable oil, remove from heat and stir into boiling water, stirring constantly. Boil 2 minutes or until thickened. Remove from heat and stir in flour, baking powder, vinegar and onion. Stirring constantly, cook 1 minute or until mixture thickens. Stir in rosemary, salt and maraschino cherries.
Sterilize bread cubes in small bowl; place in 12 bread pan or 6 slices of lemon-lime pie pan. Place on top of bread and serve. Refrigerate 5 hours or overnight before serving. Refrigerate leftover bread cubes.