Shrimp n’ Creole Custard Cornbread

Elaine Barbee


2 packages Martha White Buttermilk Cornbread Mix

1 tbsp. creole seasoning

1/2 cup finely sliced scallions, green part only, reserve 2 tbsp. for garnish

2/3 cup shredded smoked gouda

3 tbsp. melted butter

2 eggs

1 ½ cup buttermilk

1 cup heavy cream

1 tbsp. Cajun seasoning

1 tbsp. bacon grease or coconut oil, for greasing skillet

1 tbsp. butter

1 lb. baby spinach

1 tbsp. minced garlic

1 tsp salt

1 tbsp. fresh lemon juice

4 tbsp. butter, divided

1½ lb. large shrimp, peeled and deveined

2 tbsp. Cajun seasoning

1 tbsp. minced garlic

2 cups heavy whipping cream

½ cup crumbled bacon


Preheat oven to 350 degrees. Grease a 10” Lodge Cast Iron Skillet with bacon grease or coconut oil and place into the oven as it is preheating.

While the skillet is heating up, make cornbread.

In a large bowl, mix together Martha White Buttermilk Cornbread mix, creole seasoning, scallions, and shredded cheese.

In a separate bowl, whisk together the melted butter, and buttermilk, add into dry mixture. Mix until well combined.

In a small bowl combine 1 cup cream and 1 tbsp. Cajun seasoning. Set aside.

Pour batter into preheated greased skillet. Gently pour the cream evenly over the top of the batter. DO NOT STIR. Carefully return skillet to the oven and bake for 25 – 30 minutes until the top is set and slightly golden. Center will be soft. Do not over bake.

Remove from oven and set aside until assembly.


Heat one tbsp. butter in a large Lodge Cast Iron Skillet over medium high heat. Add the spinach and sauté the spinach until just wilted. Add garlic and cook another minute. Salt to taste and lightly sprinkle the spinach with a squeeze of fresh lemon juice. Stir and remove from skillet, set aside. Wipe out skillet and make shrimp.


Add 2 tbsp. butter to the skillet over medium heat. Sprinkle the shrimp with the Cajun seasoning and stir to evenly coat.

Add shrimp to the skillet once the butter is hot and sizzling. Cook the shrimp for about 2-3 minutes, until pink and cooked through. Remove shrimp from the skillet and set aside. Keep warm.

Without wiping the pan out, add the remaining 2 tbsp butter and garlic and sauté over medium heat for about 1 minute till fragrant.

Pour the cream into the skillet, and cook over medium heat, stirring constantly until just boiling. Lower the heat, and simmer until the cream is thick, about 3-5 minutes. Remove from heat and return shrimp to the sauce and stir.


Divide the spinach evenly on 6 plates or bowls.

Using a large ice cream scooper, place a scoop of cornbread on top of the spinach on each plate.

Divide shrimp and sauce evenly and pour over the cornbread on each plate.

Garnish the tops with bacon crumbles and scallions.