I just love cornbread, don’t you? It’s one of those comfort foods for me. Just makes me feel good and at home with myself. This is a particular favorite for me, so I wanted to share it here today. Plus, I was pretty much told to do it by folks on Twitter. Those folks on Twitter…you gotta watch them. They can talk you into almost anything!
Rosemary Cornbread (Copy Cat of House of Blues recipe)
- 3 ounces frozen corn
- 1 tablespoon roughly chopped fresh rosemary leaves (no stems!)
- 1 cup heavy cream
- 1 package corn bread mix (Krusteaz is really good!)
- 1/4 cup finely diced red pepper (I never use it, not a pepper fan)
- 2 eggs
- 1 tablespoon minced shallot or green onions
Spray 13×9 inch or 11×9 inch pan with non-stick oil and coat with granulated sugar.
In a mixing bowl, combine all ingredients and mix thoroughly. Pour the mixture into the pan and bake in a preheated oven for 30 minutes at 300 degrees.
Raise temperature to 325 degrees and bake an additional 20 minutes.
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