Holly's Shrimp Corn Bread

Holly's Shrimp Corn Bread
  • 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


  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.

05/03/2018
Holly's Shrimp Corn Bread, recipe PT15M PT1H 5 455 calories

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