Rosemary Cornbread

Name: Rosemary Cornbread
Yield: 4 servings
Cuisine: American
Ingredients: 1 (8 ounce) package 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 pepper; 1 tablespoon minced shallot; 1 tablespoon roughly chopped fresh rosemary leaf (no stems)

Vegetarian Dairy

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Ingredients

1 (8 ounce) package 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 pepper ⓘ
1 tablespoon minced shallot ⓘ
1 tablespoon roughly chopped fresh rosemary leaf (no stems)

Instructions

Spray a 9x9-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.

Nutrition & Diet Analysis (per serving)

268 kcal 13% DV

Protein Fat Carbs

Macronutrients

Protein 5.3g 11% DV

Total Fat 7.9g 10% DV

Carbs 45.3g 16% DV

Fiber 2.7g 9% DV

Sugar 8.7g 17% DV

Electrolytes

Sodium 294.5mg 13% DV

Potassium 316.5mg 7% DV

Cholesterol 73.8mg 25% DV

Vitamins & Minerals

Vitamin A 86.3mcg 10% DV

Vitamin C 34mg 38% DV

Calcium 100.3mg 8% DV

Iron 1.4mg 8% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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