Ingredients
- 2 cups of golden cornmeal
- A hint of baking powder
- A pinch of salt
- A touch of Creole seasoning (like Tony Chachere's®)
- Half a dozen eggs
- A generous amount of melted butter (equivalent to 10 tablespoons)
- A pack of thawed frozen corn (16 ounces)
- A portion of coarsely chopped cooked shrimp (12 ounces)
- A pack of shredded sharp white Cheddar cheese (8 ounces)
- A cup of finely minced yellow onion
- Two large jalapeno peppers, finely minced
- A sprinkle of shredded sharp white Cheddar cheese (2 tablespoons)
Step 1
Begin by preheating your oven to 375 degrees F (190 degrees C), or if using a countertop induction oven, set it to 325 degrees (165 degrees C). Don't forget to give a 9-inch baking dish a good greasing to prevent sticking.
Step 2
In a mixing bowl, blend together cornmeal, baking powder, salt, and a touch of zesty Creole seasoning. Stir in eggs and butter, mixing until the batter is silky smooth. Next, gently fold in corn, succulent shrimp, a generous amount of Cheddar cheese, diced onion, and spicy jalapeno peppers to create a flavorful mixture. Spread this delightful concoction in the prepared baking dish.
Step 3
Pop the dish into the preheated oven and bake until the top turns a beautiful golden brown, typically around 25 minutes. For an extra cheesy finish, sprinkle 2 tablespoons of Cheddar cheese on top and continue baking until it melts and bubbles, usually 2 to 3 minutes more.
Step 4
Once done, allow the dish to cool and set for about 10 minutes before slicing into it for a scrumptious meal.
Extra Tips & Suggestions
- 1. Keep your shrimp fresh by storing them in a sealed container with a damp paper towel to maintain their moisture.
- 2. Store your cornbread in an airtight container to prevent it from drying out, or wrap it in foil for longer-lasting freshness.
- 3. For the ultimate flavor boost, store your shrimp-filled cornbread in the refrigerator and reheat in the oven for a crispy crust.
