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Jazzed up cornbread!! I love cornbread and the rest of my family are not so, but this has got their attention. Full of flavor and we all love rosemary and its just perfect in this recipe. I used my last box of jiffy but can't wait to get some more. I would like to try making this in a 8x8 pan to get a thicker cornbread in a 9x9 glass baking dish mine baked for 30 minutes at 300 and the full 20 at 325. I found raising the temp to 325 browned the top just perfectly. Thanks for sharing this recipe.

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Calee January 31, 2009

This is a very nice, moist corn bread. It's easy and delicious. I skipped the corn and peppers and it still had great flavor with rosemary and shallots. Thanks, KelBel.

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Recipe Reader January 11, 2008

Very delicious cornbread! We really enjoyed this recipe. Thanks for sharing!

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Dreamgoddess April 10, 2006

Excellent cornbread. Very colorful and moist, with a great rosemary punch. A simple and impressive way to "dress up" corn muffin mix.

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Fauve October 09, 2005

I really like cornbread, and this recipe caught my eye. I was a bit hesitant at first with the ingredients, but I am glad that I took the chance and made this, and others should definetely try this as well. Very different from the "normal" cornbread, but a great addition to any meal! Thanks!

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*OzMan* December 27, 2004

This is a very Delicious, DIFFERENT cornbread, very Good with soup or stew. I made it just like the recipe said, didn't change a thing. I served it with a salad. Baby back ribs,baked sweet potatoes, & green beans. everyone liked the cornbread, I am looking forward to having the left overs with soup. Thank you KelBel for the recipe.

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Barb Gertz November 13, 2004
Rosemary Cornbread