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Rosemary Cornbread Recipe from House of Blues


5 eggs
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
Fresh cilantro

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.



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