House of Blues Rosemary Cornbread

Recipe Ingredients

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

2 eggs

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.