Mexican Shrimp Cornbread Recipe

Name: Mexican Shrimp Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 eggs; 1 c. yellow cornmeal; 1 can Cream Style corn; 1 can whole kernel corn, drained; 1 c. evaporated milk; 1 medium onion; 1/2 medium bell pepper; 1 tsp. salt; 1 tsp. soda; 1/2 c. shortening (1/4 for batter; 1/4 for pan); 1 lb. ground meat (suggest Jimmy Dean sausage) browned and drained; 1 lb. shrimp, boiled and cut in bite-size pieces; black and red pepper to taste

Servings: persons

2 eggs
1 c. yellow cornmeal
1 can Cream Style corn
1 can whole kernel corn, drained
1 c. evaporated milk
1 medium onion
1/2 medium bell pepper
1 tsp. salt
1 tsp. soda
1/2 c. shortening (1/4 for batter; 1/4 for pan)
1 lb. ground meat (suggest Jimmy Dean sausage) browned and drained
1 lb. shrimp, boiled and cut in bite-size pieces
black and red pepper to taste

1
Preheat oven to 400u00b0.
2
Beat eggs, cornmeal, creamed corn, whole corn and milk together in a large bowl.
3
Chop onion and bell pepper in to the mixture.
4
Add salt, soda, 1/4 c. shortening, black and red pepper.
5
Mix well.
6
Add browned sausage and cooked shrimp to the mixture.
7
Mix well again.
8
Place remaining shortening into a 13 x 9 baking pan.
9
Grease all sides of pan well.
10
Pour mixture into the pan and bake for 1 hour.
11
Cool and slice into squares.
12
May be used as an appetizer or as a sidedish

714

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 eggs, 1 c. yellow cornmeal, 1 can Cream Style corn, 1 can whole kernel corn, drained, and more.

Yes, Mexican Shrimp Cornbread falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Shrimp Cornbread

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