Shrimp Cornbread

Preheat oven to 350°.

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.

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.

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.

In a separate mixing bowl, add the eggs and whisk until frothy. Add the melted butter and buttermilk. Whisk until fully blended.

Add the egg/buttermilk mixture to the dry ingredients and mix until fully blended.

Dice the cooked shrimp and fold into the cornbread batter.

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.