Rosemary Cornbread Recipe from House of Blues
2 1/2 cups heavy cream
6 tablespoons chopped red bell pepper
4 tablespoons minced shallots
1/2 pound corn kernels
1 tablespoon fresh rosemary, chopped
1/2 pound corn muffin mix
Cooking spray to coat pans
Granulated sugar for dusting pans
Yield: 10 servings
Heat oven to 300 F.
In a bowl, combine eggs, heavy cream, red pepper, shallots, corn and rosemary. Add muffin mix to bind ingredients.
Coat small cast-iron pans with cooking spray. Dust pans with sugar.
Using an ice cream scoop, plop three scoops of batter into each pan. Place a sprig of cilantro on top of each pan.
Bake for 25 minutes.