Shrimp Cornbread

Ingredients

• 2 tablespoons butter
• 1 small onion, finely chopped
• 1/2 cup finely chopped green bell pepper
• 2 jalapeño peppers, seeded and minced
• 1 cup milk
• 1/2 cup vegetable oil
• 3 large eggs
• 1 (14.75-oz.) can cream-style corn
• 1 1/2 cups grated Cheddar cheese
• 3/4 cup chopped green onion
• 2 cups plain yellow cornmeal
• 1 tablespoon baking powder
• 2 teaspoons Cajun seasoning
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground red pepper
• 1 pound unpeeled, medium-size raw shrimp (31/35 count), peeled, deveined, and coarsely chopped

Preparation

1. 1. Preheat oven to 400°. Heat a 10- to 12-inch (1 1/2-inch deep) cast-iron skillet in oven 15 minutes.
2. 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.
3. 3. Stir together milk, oil, and eggs in a large bowl. Stir in corn, cheese, onion mixture, and chopped green onion.
4. 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.
5. 5. Bake at 400° for 45 minutes or until golden brown. Serve immediately.
6. Note: To make cornbread in a baking dish, prepare recipe as directed, beginning with Step 2. Pour batter into a well greased 13- x 9-inch baking dish. Proceed with recipe as directed, increasing bake time to 50 minutes.