- 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
- 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.
- 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.
- Bake in the preheated oven until golden brown, about 25 minutes.
- Sprinkle 2 tablespoons Cheddar cheese on top; continue baking until melted, 2 to 3 minutes. Let stand for 10 minutes before slicing.
05/03/2018
recipepes.com
Holly's Shrimp Corn Bread, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
