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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 9 |
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Rosemary and shallots add a unique and delicious flavor. Ingredients:
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) |
Directions:
1. Spray a 9x9-inch square pan with non-stick oil and coat with granulated sugar.
2. In a mixing bowl, combine all ingredients and mix thoroughly.
3. Pour mixture into cake pan and bake in a preheated oven for 30 minutes at 300 degrees F.
4. Raise temperature to 325 degrees F and bake an additional 20 minutes.
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