Brigtsen’s Jalapeño Shrimp Cornbread

  • Serves

    serves 6


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.


  • 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


Step 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.

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