Traditionally served alongside chili, these muffins can also be used like a sandwich.
For a more savory corn bread, jalapeno can be added and sugar omitted.
1 pound corn muffin mix ( I like Trader Joe's)
1/2 pound frozen corn kernels
2 Tablespoons fresh rosemary leaves, finely chopped
|Rosemary Corn Bread with Coriander Butter|
1 red bell pepper, finely chopped
1 Tablespoon shallots, minced
granulated sugar, optional
Preheat oven to 350F.
Spray two 9-inch pie pans or skillets, or two muffin pans. Coat the bottoms with granulated sugar, if desired.
In a mixing bowl, combine corn muffin mix, corn, rosemary, cream, red pepper, eggs, and shallots, mix well.
Pour batter into prepared pans and bake about 40 minutes, less for muffins, until a toothpick comes out clean.
1 cup unsalted butter, softened
2-3 teaspoons coriander
2-3 teaspoons brown sugar
1-2 teaspoon salt
Mix all ingredients together, to taste.
Serve a scoop on top or alongside corn bread.
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