Holly's Shrimp Corn Bread recipe

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Ingredients

2 cups yellow cornmeal
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon Creole seasoning (such as Tony Chachere's®)
6 eggs
10 tablespoons butter, melted
1 (16 ounce) package frozen corn, thawed
12 ounces cooked shrimp, coarsely chopped
1 (8 ounce) package shredded sharp white Cheddar cheese
1 cup minced yellow onion
2 large jalapeno peppers, minced
2 tablespoons shredded sharp white Cheddar cheese

Nutrition Info

530.3 calories
carbohydrate: 42 g
cholesterol: 291.1 mg
fat: 29.7 g
fiber: 3.2 g
protein: 25.6 g
saturatedFat: 16.9 g
servingSize: -
sodium: 851.3 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). (If using a countertop induction oven, preheat to 325 degrees (165 degrees C)). Grease a 9-inch baking dish.

  2. Combine cornmeal, baking powder, salt, and Creole seasoning in a bowl. Add eggs and butter, mix until smooth. Fold corn, shrimp, 8 ounces Cheddar cheese, onion, and jalapeno peppers into the batter. Spread in the prepared dish.

  3. Bake in the preheated oven until golden brown, about 25 minutes.

  4. Sprinkle 2 tablespoons Cheddar cheese on top, continue baking until melted, 2 to 3 minutes. Let stand for 10 minutes before slicing.

Recipe Yield

8 servings

Recipe Note

Why make plain corn bread when you can make this fancier version with shrimp, Creole seasoning, and Cheddar cheese? This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

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