House of Blue's Rosemary Cornbread

5 eggs
2 1/2 c heavy cream
6 T chopped red bell pepper
4 T minced shallots
1/2 lb corn kernels
1 T fresh rosemary, chopped
1/2 lb corn muffin mix
Cooking sprays to coat pans, Granulated sugar for dusting pans and fresh cilantro..

Heat oven to 300 degrres...In a bowl, combine eggs, heavy cream, red pepper, shalots, 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 thre scoops batter into each pan. Place a sprig of cilantro on top of each pan. Bake for 25 minutes... Serve

Yield...10 servings