A dish combines the comforting sweetness of homemade cornbread with tender, flavorful shrimp for a delightful twist on a classic. It’s perfect for a cozy dinner that’s both satisfying and easy to make.
Prep Time20 min
Cook Time27 min
Total Time47 min
Difficulty
Medium
Cooking Techniques
Make sure your shrimp is well-seasoned before adding it to the batter.
Avoid overmixing the cornbread batter to keep it tender and fluffy.
Use a hot skillet or cast-iron pan to get a crispy crust on the cornbread.
Ingredients
0/12
Why You'll Keep Making This
This dish combines the comforting warmth of cornbread with the fresh, savory flavor of shrimp. It’s a perfect balance of hearty and light, making it great for any meal. The mix of textures keeps every bite interesting and satisfying.
Directions
Heat your oven to 375°F (or 325°F if you’re using a countertop induction oven). Lightly grease a 9-inch baking dish so nothing sticks. In a bowl, mix together the cornmeal, baking powder, salt, and Creole seasoning. Then, add the eggs and melted butter, stirring until everything comes together into a smooth batter. Gently fold in the corn, shrimp, 8 ounces of shredded Cheddar, chopped onion, and jalapeno peppers. Pour the batter into your prepared dish and pop it in the oven. Bake until it turns a nice golden color, about 25 minutes. Take it out briefly to sprinkle the remaining 2 tablespoons of Cheddar cheese on top, then put it back in the oven just long enough for the cheese to melt, around 2 to 3 minutes. Let it sit for about 10 minutes before slicing and serving.
314
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Perfect Pairings
Serve warm with a side of fresh greens or a tangy coleslaw. It pairs well with spicy sauces or a drizzle of honey butter for extra flavor. This dish can also be a great addition to a casual seafood feast.
Keeping Leftovers Fresh
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to keep the cornbread moist. For longer storage, wrap tightly and freeze for up to one month.
Frequently Asked Questions
Can I use fresh corn instead of frozen corn?
Yes, you can substitute fresh corn kernels for frozen; just make sure they are cooked or blanched before adding.
What can I use if I don’t have Creole seasoning?
You can use a mix of paprika, garlic powder, onion powder, cayenne pepper, and black pepper as a substitute.
How do I know when the cornbread is fully baked?
It should be golden brown on top and a toothpick inserted in the center should come out clean.
Can I make this recipe ahead of time?
Yes, you can prepare it ahead and refrigerate before baking; just add a few extra minutes to the baking time.
Is it possible to use raw shrimp instead of cooked shrimp?
It’s best to use cooked shrimp to ensure the shrimp is fully cooked and the baking time doesn’t overcook the cornbread.
Can I adjust the spice level?
Absolutely, reduce or omit jalapenos and Creole seasoning for a milder flavor.
What type of baking dish works best?
A 9-inch square or round baking dish works well to ensure even cooking.
Can I freeze leftovers?
Yes, wrap leftovers tightly and freeze for up to 2 months; thaw before reheating.
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