This cornbread is slightly sweet and spicy. It can be made with shrimp, peeled fresh crawfish tails, or finely diced Andouille sausage.
Why Try? This is a great accompaniment to any seafood main dish.
- 2 cups peeled Louisiana shrimp
- 2 cups buttermilk
- TO SAUTÉ SHRIMP:
- 2 tablespoons unsalted butter
- 1 teaspoon minced fresh garlic
- 1 cup thinly sliced green onions
- 2 teaspoons Cajun seafood seasoning
- TO MAKE THE CORNBREAD:
- 3/4 cup all-purpose white flour
- 3/4 cup yellow corn flour (substitute masa harina)
- 3/4 cup yellow cornmeal
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 cup granulated white sugar
- 2 tablespoons finely chopped fresh jalapeño peppers with seeds
- 1/2 cup thinly sliced green onions
- 2 eggs
- 6 Tablespoons unsalted butter, melted
- 1 Preheat oven to 350°.
- 2 Sauté the shrimp: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the shrimp and cook, stirring constantly, until the shrimp turn pink on the outside, about 1 minute.
- 3 Add the garlic, 1 cup of green onions, and the seafood seasoning. Cook just until the shrimp are fully cooked, 2-3 minutes. Transfer the shrimp to a shallow pan and refrigerate until fully chilled.
- 4 Make the cornbread: In a mixing bowl, add the flour, corn flour, cornmeal, baking powder, baking soda, salt, sugar, jalapeños, and 1/2 cup of green onions. Blend well and set aside.
- 5 In a separate mixing bowl, add the eggs and whisk until frothy. Add the melted butter and buttermilk. Whisk until fully blended.
- 6 Add the egg/buttermilk mixture to the dry ingredients and mix until fully blended.
- 7 Dice the cooked shrimp and fold into the cornbread batter.
- 8 Pour the cornbread batter into a buttered 9x12x2-inch baking pan and bake until the top is browned and a knife inserted into the middle of the cornbread comes out clean, 40-45 minutes. Remove from the oven and serve immediately.