Rosemary Cornbread

Rosemary Cornbread

Time: 55 mins

Ingredients

• 1 (8 ounce) package Jiffy corn muffin mix
• 1 cup cream or 1 cup half-and-half
• 2 eggs
• 1/2 cup frozen corn
• 1/4 cup finely diced red pepper
• 1 tablespoon minced shallot
• 1 tablespoon roughly chopped fresh rosemary leaf (no stems)

Directions

• 1 Spray a 9x9-inch square pan with non-stick oil and coat with granulated sugar.
• 2 In a mixing bowl, combine all ingredients and mix thoroughly.
• 3 Pour mixture into cake pan and bake in a preheated oven for 30 minutes at 300 degrees F.
• 4 Raise temperature to 325 degrees F and bake an additional 20 minutes.