• 12servings
  • 45minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsA, B3, H, D, E
MineralsCopper, Fluorine, Calcium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups peeled Louisiana shrimp

  2. 2 cups buttermilk


  4. 2 tablespoons unsalted butter

  5. 1 teaspoon minced fresh garlic

  6. 1 cup thinly sliced green onions

  7. 2 teaspoons Cajun seafood seasoning


  9. 3/4 cup all-purpose white flour

  10. 3/4 cup yellow corn flour (substitute masa harina)

  11. 3/4 cup yellow cornmeal

  12. 2 teaspoons baking powder

  13. 2 teaspoons baking soda

  14. 1/2 cup granulated white sugar

  15. 2 tablespoons finely chopped fresh jalapeño peppers with seeds

  16. 1/2 cup thinly sliced green onions

  17. 2 eggs

  18. 6 Tablespoons unsalted butter, melted

Instructions Jump to Ingredients ↑

  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.


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