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house of blues rosemary cornbread recipe | restaurant recipes

House of Blues Rosemary Cornbread

3 ounces frozen corn
1 tablespoon roughly chopped fresh rosemary leaves (no stems)
1 cup heavy cream
1 package corn muffin mix
1/4 cup finely diced red pepper
2 eggs
1 tablespoon minced shallot or green onions

Spray a 13 x 9-inch or 11 x 9-inch cake 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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