House of Blues Rosemary Cornbread

I was trying to share this recipe with a friend of mine and was shocked to find out I never posted about it!

This is soooooo yummy. My favorite things about this are the bits of corn in every bite, the rosemary - heaven in bread, the sugary pan - forgive me, I'm drooling.

Eat this with Red Beans & Rice. Eat this with piping hot Chili. Eat this with Barbeque. Just EAT THIS!

House of Blues Rosemary Cornbread

Ingredients:
3 ounces frozen corn
1 tablespoon roughly chopped fresh rosemary leaves (no stems)
1 cup heavy cream
1 package corn muffin mix (I always have Jiffy stocked in my "pantry")

1/4 cup finely diced red pepper

2 eggs

1 tablespoon minced shallot or green onions (I usually prefer shallots over green onions - but who want to make another run to the G-store?)

Spray a 9x9-inch or 8x8-inch dark 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 degrees F.


Raise temperature to 325 degrees F and bake an additional 20 minutes.