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Recipe: Shrimp Cornbread

What's better than some good ole fashioned cornbread?
Cornbread with fresh jalapenos and shrimp that is!
Cook up a batch of this traditional recipe to share with friends and family for a light 
treat that's certainly not skimping on taste. 
Serves 12-15
3/4 cup all-purpose white flour
3/4 cup yellow corn flour
3/4 cup yellow corn meal
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup granulated white sugar
2 tablespoons fresh jalapeño peppers, finely chopped
5 teaspoons salt, in all
1 1/2 cups green onions, thinly sliced, in all
2 eggs
6 tablespoons unsalted butter, melted
2 cups buttermilk
4 tablespoons unsalted butter
3 cups peeled, diced Louisiana shrimp (about 3 pounds whole shrimp)
1 teaspoon minced fresh garlic
1/4 teaspoon ground cayenne pepper


Preheat oven to 350°F. In a mixing bowl, combine both flours, corn meal, baking powder, baking soda, sugar, jalapenos, 4 teaspoons salt and 1/2 cup green onions. Blend well and set aside.

In a separate mixing bowl, whisk eggs until frothy. Add 6 tablespoons melted butter and buttermilk; whisk until fully blended. Combine the egg/buttermilk mixture with the dry ingredients and mix thoroughly.

In a large skillet, melt the 4 tablespoons of butter over medium-high heat. Add remaining green onions and saute for 20 seconds. Add the diced shrimp, garlic, 1 teaspoon salt and cayenne. Cook, stirring constantly, just until the shrimp are fully cooked, 2 to 3 minutes.

Add the cooked shrimp to the cornbread batter and mix until fully blended. Place the shrimp cornbread batter into a shallow, buttered 9x12-inch baking pan and bake at 350°F until a knife inserted into the middle of the cornbread comes out clean and the cornbread is browned on top, 40 to 45 minutes.



shrimp cornbread recipe

Why is there no way to print this??

Good point-we should make

Good point-we should make recipes easier to print. Here's a PDF version of this one for you:

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