Prep Time
20 Mins
Cook Time
5 Mins
Bake Time
45 Mins
Yield
Makes 8 to 10 servings

How to Make It

Step 1

Preheat oven to 400°. Heat a 10- to 12-inch (1 1/2-inch deep) cast-iron skillet in oven 15 minutes.

Step 2

Meanwhile, melt butter in a large skillet over medium heat. Add onion and bell pepper; sauté 5 minutes or until onion is tender. Remove from heat. Stir in seeded and minced jalapeños.

Step 3

Stir together milk, oil, and eggs in a large bowl. Stir in corn, cheese, onion mixture, and chopped green onion.

Step 4

Stir together cornmeal and next 5 ingredients just until blended. Stir in milk mixture, stirring just until dry ingredients are moistened. Stir in shrimp. Pour into hot cast-iron skillet.

Step 5

Bake at 400° for 45 minutes or until golden brown. Serve immediately.

Step 6

Note: To make cornbread in a baking dish, prepare recipe as directed, beginning with Step Pour batter into a well greased 13- x 9-inch baking dish. Proceed with recipe as directed, increasing bake time to 50 minutes.

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