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House of Blues' Rosemary Cornbread
2 1/2 C. heavy cream
6 T. chopped red bell pepper
4 T. minced shallots
1/2 lb. corn kernels
1 T. fresh rosemary, chopped
1/2 lb. corn muffin mix
Cooking spray to coat pans
Granulated sugar for dusting pans
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.
Yield: 10 servings.
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