ROSEMARY CORNBREAD

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ROSEMARY CORNBREAD image

Yield 10 people

Number Of Ingredients 10

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

Steps:

  • 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. Serve.

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #breads     #vegetables     #quick-breads     #corn

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