Courtesy of Brigtsen's New Orleans Restaurant and Louisiana Cookin' Magazine 

What's better than some good ole fashioned cornbread?

Cornbread with fresh jalapenos and shrimp that is!

Cook up a batch of this traditional recipe to share with friends and family for a light 

treat that's certainly not skimping on taste. 

 

Serves 12-15

Ingredients: 

 

3/4 cup all-purpose white flour

3/4 cup yellow corn flour

3/4 cup yellow corn meal

2 teaspoons baking powder

2 teaspoons baking soda

1/2 cup granulated white sugar

2 tablespoons fresh jalapeño peppers, finely chopped

5 teaspoons salt, in all

1 1/2 cups green onions, thinly sliced, in all

2 eggs

6 tablespoons unsalted butter, melted

2 cups buttermilk

4 tablespoons unsalted butter

3 cups peeled, diced Louisiana shrimp (about 3 pounds whole shrimp)

1 teaspoon minced fresh garlic

1/4 teaspoon ground cayenne pepper

 

Instructions:

Preheat oven to 350°F. In a mixing bowl, combine both flours, corn meal, baking powder, baking soda, sugar, jalapenos, 4 teaspoons salt and 1/2 cup green onions. Blend well and set aside.

In a separate mixing bowl, whisk eggs until frothy. Add 6 tablespoons melted butter and buttermilk; whisk until fully blended. Combine the egg/buttermilk mixture with the dry ingredients and mix thoroughly.

In a large skillet, melt the 4 tablespoons of butter over medium-high heat. Add remaining green onions and saute for 20 seconds. Add the diced shrimp, garlic, 1 teaspoon salt and cayenne. Cook, stirring constantly, just until the shrimp are fully cooked, 2 to 3 minutes.

Add the cooked shrimp to the cornbread batter and mix until fully blended. Place the shrimp cornbread batter into a shallow, buttered 9x12-inch baking pan and bake at 350°F until a knife inserted into the middle of the cornbread comes out clean and the cornbread is browned on top, 40 to 45 minutes.