3 ounces frozen corn
1 tablespoon roughly chopped fresh rosemary leaves (no stems)
1 cup heavy cream
1 package corn muffin mix
1/4 cup finely diced red pepper
1 tablespoon 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 degrees F.
Raise temperature to 325 degrees F and bake an additional 20 minutes.
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