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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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From the famed House of Blues, NOLA. Served in individual cast iron skillets, or can be made in muffin tins. Once upon a lifetime, I got a blue ribbon for cornbread at the County fair....this is better. Ingredients:
vegetable spray |
granulated sugar |
1 pound corn muffin mix |
1/2 pound frozen corn kernels |
2 tablespoons fresh rosemary leaves, chopped |
2 cups heavy cream |
1 red bell pepper, chopped fine |
4 eggs |
1 tablespoon minced shallots |
maple butter |
3-4 tbsp of pure grade b maple syrup to 2 sticks of butter, whip until light, fluffy and store in an airtight container in the refrigerator. |
Directions:
1. Spray two 9-inch pie pans or skillets, or two muffin pans, and coat the bottoms with granulated sugar.
2. In a mixing bowl combine all ingredients and mix thoroughly.
3. Pour batter into pans.
4. Bake in a preheated 350-degree oven for about 40 minutes, until toothpick comes out clean.
5. Serve with maple butter.
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