Brigtsen's Jalapeño Shrimp Cornbread

Brigtsen's Jalapeño Shrimp Cornbread
Brigtsen's Jalapeño Shrimp Cornbread
Baked and served in individual ramekins, this spicy seafood cornbread has a spoonably soft, luscious texture.Todd Coleman

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.

Brigtsen's Jalapeño Shrimp Cornbread
Baked and served in individual ramekins, this spicy seafood cornbread has a spoonably soft, luscious texture.
Yield: serves 6

Ingredients

  • 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
  • 13 cup flour
  • 13 cup yellow corn flour
  • 13 cup yellow corn meal
  • 2 tbsp. sugar
  • 2 tsp. kosher salt
  • 1 12 tsp. baking powder
  • 1 12 tsp. baking soda
  • 1 cup buttermilk
  • 1 egg
  • Freshly ground black pepper, to taste

Instructions

  1. 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.