Prep Time
25 Mins
Cook Time
6 Mins
Bake Time
45 Mins
Stand Time
10 Mins
Yield
Makes 8 servings

How to Make It

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 5

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

Ratings & Reviews

JillHP's Review

jenmcaliley
February 26, 2010
This was a good twist on a casserole...creamy, cheesy, and a little spicy. The corn and shrimp give it texture and great flavor. Might sub chopped jalapenos for the chiles next time for more heat.

jenmcaliley's Review

JillHP
August 04, 2009
This was really good and really easy to prepare. I made it as a main course for dinner and just prepared a veggie as a side dish. Yummy! I doubled the shrimp as recommended in the other review. Will definitely make again. Would be good for brunch too.