Brigtsen’s Jalapeño Shrimp Cornbread

Name: Brigtsen's Jalapeño Shrimp Cornbread
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 6 tbsp. unsalted butter, melted, plus more for greasing and serving; 2 cloves garlic, finely chopped; 2 scallions, thinly sliced; 1 jalapeño pepper, stemmed, seeded, and finely chopped; 12 oz. raw medium shrimp (about 15), finely chopped; 1 tsp. Creole seasoning; 1 ⁄ 3 cup flour; 1 ⁄ 3 cup yellow corn flour; 1 ⁄ 3 cup yellow corn meal; 2 tbsp. sugar; 2 tsp. kosher salt; 1 1 ⁄ 2 tsp. baking powder; 1 1 ⁄ 2 tsp. baking soda; 1 cup buttermilk; 1 egg; Freshly ground black pepper, to taste

Serves
serves 6

TODD COLEMAN

Baked and served in individual ramekins, this spicy seafood cornbread has a spoonably soft, luscious texture. This recipe first appeared in the iPad edition of our April 2013 issue along with Lolis Eric Elie's article New Orleans.

Ingredients

6 tbsp. unsalted butter, melted, plus more for greasing and serving
2 cloves garlic, finely chopped
2 scallions, thinly sliced
1 jalapeño pepper, stemmed, seeded, and finely chopped
12 oz. raw medium shrimp (about 15), finely chopped
1 tsp. Creole seasoning
¹⁄₃ cup flour
¹⁄₃ cup yellow corn flour
¹⁄₃ cup yellow corn meal
2 tbsp. sugar
2 tsp. kosher salt
1 ¹⁄₂ tsp. baking powder
1 ¹⁄₂ tsp. baking soda
1 cup buttermilk
1 egg
Freshly ground black pepper, to taste

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Instructions

Step 1

Heat oven to 475°. Grease six 8-oz. ramekins with butter; set aside. Melt 6 tbsp. butter in a 12" skillet over medium-high heat. Add garlic, scallions, and jalapeño; cook, stirring occasionally, until soft, about 3 minutes. Add shrimp and Creole seasoning; cook until shrimp are just pink, 2 minutes, and remove from heat. Mix flours, corn meal, sugar, salt, powder, soda, buttermilk, egg, and pepper in a bowl. Fold in shrimp mixture and divide batter between greased ramekins. Bake until tops are golden and toothpick inserted into the center of bread comes out clean, 18-20 minutes. Serve with additional butter, if you like.