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House of Blues Rosemary Cornbread
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| 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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