Rosemary Cornbread - cooking recipe

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)

Preparation

Spray a 9x9-inch square 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.