Spicy Shrimp Spoon Bread

Recipe from

Southern Living

Recipe Time

Prep: 25 Minutes
Cook: 6 Minutes
Bake: 45 Minutes
Stand: 10 Minutes


1 pound unpeeled, medium-size raw shrimp (41/50 count)
1/4 cup butter
1 small sweet onion, diced
1 (4.5-oz.) can chopped green chiles, undrained
1 (20-oz.) package frozen cream-style corn, thawed
1 (16-oz.) container sour cream
2 large eggs
1 (6-oz.) package buttermilk cornbread mix
2 cups (8 oz.) shredded Cheddar-Jack cheese with peppers


1. Peel shrimp; devein, if desired. Coarsely chop shrimp. Preheat oven to 375°.

2. Melt butter in a large skillet over medium-high heat; add onion, and sauté 2 to 3 minutes or until tender. Stir in shrimp, and sauté 2 to 3 minutes or just until shrimp turn pink. Remove from heat, and stir in green chiles.

3. Whisk together corn, sour cream, and eggs in a large bowl until blended; whisk in cornbread mix just until blended. Stir shrimp mixture and 1 1/2 cups shredded Cheddar-Jack cheese into corn mixture just until blended; pour into a lightly greased 13- x 9-inch baking dish, and sprinkle with remaining 1/2 cup shredded cheese.

4. Bake at 375° for 45 minutes or until a wooden pick inserted in center comes out clean. Let stand 10 minutes before serving.

Note: For testing purposes only, we used Martha White Cotton Country Buttermilk Cornbread Mix.