Shrimp Cornbread
Shrimp Cornbread
Ingredients
- 1 box Jiffy cornbread mix
- 1 bunch green onions, chopped
- 1 yellow onion, small, finely diced
- 1 bell pepper, diced
- 1/2 cup buttermilk
- 1 can Rotel diced tomatoes and green chilies, drained
- 8 ounces pepper jack cheese, grated
- 1 pound shrimp, peeled, deveined, and chopped
- 1 tablespoon Cajun seasoning, or to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 stick butter, melted, for the mix
- 1 stick butter, for the skillet/baking dish
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 2
In a large mixing bowl, combine the Jiffy cornbread mix, chopped green onions, diced yellow onion, diced bell pepper, buttermilk, drained Rotel, grated pepper jack cheese, chopped shrimp, Cajun seasoning, onion powder, garlic powder, and 1/2 stick of melted butter.
⏱️ 10 min
- 3
Mix all ingredients until fully incorporated and no dry spots of cornbread mix remain.
⏱️ 5 min
- 4
Place the remaining 1 stick of butter in an 11-inch cast iron skillet or a 9x13 inch baking dish. Place the skillet or baking dish in the preheated oven for 5-7 minutes, or until the butter is completely melted and sizzling.
⏱️ 7 min•🌡️ 350
- 5
Carefully remove the hot skillet or baking dish from the oven. Pour the cornbread mixture evenly into the hot, buttered dish.
⏱️ 2 min
- 6
Bake for 40-50 minutes, or until the cornbread is golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 45 min•🌡️ 350
- 7
Let the cornbread cool slightly before serving. Enjoy!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Shrimp Cornbread
- 1 box Jiffy cornbread mix
- 1 bunch green onions, chopped
- 1 yellow onion, small, finely diced
- 1 bell pepper, diced
- 1/2 cup buttermilk
- 1 can Rotel diced tomatoes and green chilies, drained
- 8 ounces pepper jack cheese, grated
- 1 pound shrimp, peeled, deveined, and chopped
- 1 tablespoon Cajun seasoning, or to taste
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 stick butter, melted, for the mix
- 1 stick butter, for the skillet/baking dish
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 2
In a large mixing bowl, combine the Jiffy cornbread mix, chopped green onions, diced yellow onion, diced bell pepper, buttermilk, drained Rotel, grated pepper jack cheese, chopped shrimp, Cajun seasoning, onion powder, garlic powder, and 1/2 stick of melted butter.
⏱️ 10 min - 3
Mix all ingredients until fully incorporated and no dry spots of cornbread mix remain.
⏱️ 5 min - 4
Place the remaining 1 stick of butter in an 11-inch cast iron skillet or a 9x13 inch baking dish. Place the skillet or baking dish in the preheated oven for 5-7 minutes, or until the butter is completely melted and sizzling.
⏱️ 7 min•🌡️ 350 - 5
Carefully remove the hot skillet or baking dish from the oven. Pour the cornbread mixture evenly into the hot, buttered dish.
⏱️ 2 min - 6
Bake for 40-50 minutes, or until the cornbread is golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 45 min•🌡️ 350 - 7
Let the cornbread cool slightly before serving. Enjoy!
⏱️ 10 min