Mexican Shrimp Cornbread

Name: Mexican Shrimp Cornbread
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

13 ingredients

13 steps

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

Directions

1

Preheat oven to 400°.
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

Serves 24.
13

May be used as an appetizer or as a sidedish