Ingredients:
1 (8 ounce) packages 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 peppers
1 tablespoon minced shallots
1 tablespoon roughly chopped fresh rosemary leaves ( no stems)
Directions:
Spray a 9×9-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.
Servings: 9
Time preparation: 5 min.
Time total: 55 min.