Rosemary Cornbread with Honey Butter
2/3 cup frozen corn
1 Tbsp chopped fresh rosemary
1 cup heavy cream
1 package Jiffy corn muffin mix
1/8 tsp of salt
1 Tbsp minced onion
1/2 cup softened butter
1/4 cup honey
Preheat oven to 300°F. Grease an 13″ x 9″ pan with non-stick spray and coat with a sprinkling of granulated sugar.
In a medium bowl, combine all ingredients and mix thoroughly. Pour mixture into the pan and bake for 30 minutes. Raise temperature to 325°F and bake an additional 10 minutes.
In a separate bowl, whip the softened butter and honey until well-combined. Spoon butter into a small serving dish and serve alongside pieces of the sliced cornbread.
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