Friday, July 18, 2014

Rosemary Corn Bread with Coriander Butter

This corn bread can be made in 2 skillets, 2-9 inch pie pans, or 24 muffin pans. I love using the silicone baking muffin pans, as they require no vegetable spray.
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
2 cups heavy cream
1 red bell pepper, finely chopped
4 eggs
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.

Coriander Butter:
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.

No comments:

Post a Comment