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 caloriescarbohydrate: 42 gcholesterol: 291.1 mgfat: 29.7 gfiber: 3.2 gprotein: 25.6 gsaturatedFat: 16.9 gservingSize: -sodium: 851.3 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Holly's Shrimp Corn Bread
Directions
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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.