House of Blues Rosemary Cornbread
- 3 oz frozen corn
- 1 Tbsp roughly chopped fresh rosemary leaves (no stems)
- 1 cup heavy cream
- 1 package corn muffin mix
- 1/4 cup finely diced red pepper
- 2 eggs
- 1 Tbsp minced shallot or green onions
Spray a 13 x 9-inch or 11 x 9-inch cake pan with non-stick oil and coat with granulated sugar.
In a mixing bowl, combine all ingredients and mix thoroughly. Pour mixture into cake pan and bake in a preheated oven for 30 minutes at 300° F.
Raise temperature to 325° F and bake an additional 20 minutes.Makes 4 Source:
Submitted by: Recipe Group Member
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