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1
For the cornbread; (the cornbread can be prepared up to a day in advance) set oven to 425 degrees.
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2
Generously grease a 10-inch oven-proof skillet.
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3
Place the buttered skillet in the oven to 5 minutes to heat.
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4
In a bowl combine the cornmeal, flour, sugar, baking powder and salt.
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5
In another bowl combine the eggs, melted butter and buttermilk; add to the dry ingredients; stir JUST until moistened.
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6
Transfer the batter to the hot skillet.
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7
Bake at 425 degrees for about 20-25 minutes, or until golden.
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8
Cool the baked cornbread and then cut into 1-inch cubes.
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9
Arrange in a single layer in a 15 x 10-inch baking sheet.
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10
Bake at 350 degrees for about 15-20 minutes or until lightly browned; set aside.
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11
For the casserole; butter a 13 x 9-inch baking dish.
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12
Melt butter in a large skillet over medium heat; add in onion and celery, saute for about 5 minutes or until softened (add in the garlic the last 2 minutes of cooking).
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13
Add in the uncooked shrimp, sausage, green onions, corn and jalapeno pepper; cook stirring constantly until the shrimp JUST begins to turn pink; remove from heat (the shrimp will still be raw).
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14
Stir in cumin with cilantro and cayenne (if using) milk and 3 beaten eggs; mix to combine.
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15
Add in the cubed cornbread; gently mix with a wooden spoon (it does not matter if the cornbread breaks!).
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16
Season with seasoned salt (or white salt and black pepper).
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17
Spoon the mixture into prepared baking dish.
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18
Bake for about 30-35 minutes at 350 degrees.
