Rating: 4 stars
2 Ratings
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  • 4 star values: 2
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Inspired by Zan Brock, Jasper, Alabama
Recipe by Southern Living September 2008

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Recipe Summary test

prep:
25 mins
cook:
6 mins
bake:
45 mins
stand:
10 mins
total:
86 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

  • 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.

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