Rosemary Cornbread

Total Time: 55 mins Preparation Time: 5 mins Cook Time: 50 mins

Ingredients

• Servings: 9
• 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)

Recipe

• 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.