Preston Davenport
TVWBB Fan
TO add to some of Chris's cornbread recipes he posted in the newsletter this month, some of the best cornbread I have tasted is at the House Of Blues beleive it or not. It is a savory cornbread with just the right amount of sweet. They also have pretty darn good ribs too if you get in there sometime.
Rosemary Cornbread
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from House of Blues, Downtown Disney
Yield: 10 servings.
5 eggs
2 1/2 cups heavy cream
6 tablespoons chopped red bell pepper
4 tablespoons minced shallots
1/2 pound corn kernels
1 tablespoon fresh rosemary, chopped
1/2 pound corn muffin mix
Cooking spray to coat pans
Granulated sugar for dusting pans
Fresh cilantro
Heat oven to 300 F.
In a bowl, combine eggs, heavy cream, red pepper, shallots, corn and rosemary. Add muffin mix to bind ingredients.
Coat small cast-iron pans with cooking spray. Dust pans with sugar.
Using an ice cream scoop, plop three scoops of batter into each pan. Place a sprig of cilantro on top of each pan.
Bake for 25 minutes.
Serve.
Preston D
Rosemary Cornbread
==================
from House of Blues, Downtown Disney
Yield: 10 servings.
5 eggs
2 1/2 cups heavy cream
6 tablespoons chopped red bell pepper
4 tablespoons minced shallots
1/2 pound corn kernels
1 tablespoon fresh rosemary, chopped
1/2 pound corn muffin mix
Cooking spray to coat pans
Granulated sugar for dusting pans
Fresh cilantro
Heat oven to 300 F.
In a bowl, combine eggs, heavy cream, red pepper, shallots, corn and rosemary. Add muffin mix to bind ingredients.
Coat small cast-iron pans with cooking spray. Dust pans with sugar.
Using an ice cream scoop, plop three scoops of batter into each pan. Place a sprig of cilantro on top of each pan.
Bake for 25 minutes.
Serve.
Preston D