Rosemary Cornbread

Rosemary Cornbread

3 oz frozen corn

1 tbls chopped rosemary

1 cup heavy cream

1 pkg corn muffin mix

1/4 cub diced red pepper

2 eggs

1 tbls minced shallot

-Spray cake pan and coat with sugar. Mix all ingredients, Pour into pan and bake for 30 mins at 300.Raise Temperature to 325 and bake  additional 20 mins

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