Rosemary Cornbread

Name: Rosemary Cornbread
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)

7 ingredients

4 steps

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.