3 ounces frozen corn 1 tablespoon roughly chopped fresh rosemary leaves (no stems) 1 cup heavy cream 1 package corn muffin mix 1/4 cup finely diced red pepper 2 eggs 1 tablespoon minced shallot or green onions
Spray a 13 x 9-inch or 11 x 9-inch cake 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.
