Brigtsen’s Jalapeño Shrimp Cornbread
Baked and served in individual ramekins, this spicy seafood cornbread has a spoonably soft, luscious texture. This recipe first appeared in the iPad edition of our April 2013 issue along with Lolis Eric Elie's article New Orleans.
Yield: serves 6
- 6 tbsp. unsalted butter, melted, plus more for greasing and serving
- 2 cloves garlic, finely chopped
- 2 scallions, thinly sliced
- 1 jalapeño pepper, stemmed, seeded, and finely chopped
- 12 oz. raw medium shrimp (about 15), finely chopped
- 1 tsp. Creole seasoning
- <sup>1</sup>⁄<sub>3</sub> cup flour
- <sup>1</sup>⁄<sub>3</sub> cup yellow corn flour
- <sup>1</sup>⁄<sub>3</sub> cup yellow corn meal
- 2 tbsp. sugar
- 2 tsp. kosher salt
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. baking powder
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. baking soda
- 1 cup buttermilk
- 1 egg
- Freshly ground black pepper, to taste
- Heat oven to 475°. Grease six 8-oz. ramekins with butter; set aside. Melt 6 tbsp. butter in a 12" skillet over medium-high heat. Add garlic, scallions, and jalapeño; cook, stirring occasionally, until soft, about 3 minutes. Add shrimp and Creole seasoning; cook until shrimp are just pink, 2 minutes, and remove from heat. Mix flours, corn meal, sugar, salt, powder, soda, buttermilk, egg, and pepper in a bowl. Fold in shrimp mixture and divide batter between greased ramekins. Bake until tops are golden and toothpick inserted into the center of bread comes out clean, 18-20 minutes. Serve with additional butter, if you like.
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