ROSEMARY CORNBREAD

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Rosemary Cornbread image

Make and share this Rosemary Cornbread recipe from Food.com.

Provided by KelBel

Categories     Quick Breads

Time 55m

Yield 9 serving(s)

Number Of Ingredients 7

1 (8 ounce) package Jiffy corn muffin mix
1 cup cream or 1 cup half-and-half
2 eggs
1/2 cup frozen corn
1/4 cup finely diced red pepper
1 tablespoon minced shallot
1 tablespoon roughly chopped fresh rosemary leaf (no stems)

Steps:

  • Spray a 9x9-inch square 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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