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« Cornbread Recipes « Past Recipes

2nd Place Winner of 2000 National Cornbread Festival Melanie McCoy
Knoxville, Tennessee

Shrimp Creole Cornbread (with Creole sauce)

• Preheat oven to 400 degrees.
• Cornbread
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup sour cream
  • 1 1/2 cup Martha White Cornmeal
  • 1 Tsp. Baking powder
  • 1 cup grated Monterey jack cheese
  • 2-3 tsp. Creole seasoning (depending on desired heat)
  • 2 tsp. Fresh chopped Parsley
  • 1 lb. Peeled, deveined uncooked shrimp
  • 4 oz. Cubed cream cheese
• Sauce
  • 2 Tsp. Butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 3 cloves minced garlic
  • 2 14 1/4 oz. Cans crushed tomatoes
  • 1 bay leaf
  • 2 tsp. Salt
  • 1 tsp. Sugar
  • 3 tsp. Worcestershire sauce
  • 2 tsp. Hot sauce
• Cornbread
  • Combine first nine ingredients in order given. Pour into well greased medium size iron skillet. Dot with cubed cream cheese evenly. Press into batter. Bake 30 to 35 minutes. Serve hot with sauce. Garnish as desired.
• Sauce
  • Melt butter in medium sauce pan over medium heat. Add onion, celery, Sauté until tender 3 or 4 minutes. Add remaining ingredients. Simmer 2 minutes. Remove bay leaf.