Seafood Cornbread
"Holly Clegg's Trim & Terrific Gulf Coast Favorites: Over 250 Easy Recipes from My Louisiana Kitchen, 2008."
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 1 1⁄2 cups yellow cornmeal
- 1⁄2 cup all-purpose flour
- 1⁄2 teaspoon baking soda (check for freshness)
- 2 tablespoons sugar
- 1 cup skim milk
- 1 egg
- 1⁄4 cup canola oil
- 1 onion, chopped
- 1 green bell pepper, cored and chopped
- 1 (15 ounce) can cream-style corn
- 1 cup shredded sharp cheddar cheese (can sub reduced-fat)
- 1⁄3 cup green onion, thin sliced
- 2 tablespoons jalapeno peppers, slices chopped (jarred type)
- 2 cups combination seafood, cooked (small peeled shrimp, crabmeat or crawfish)
directions
- Preheat oven 350°F. Coat 13 × 9 × 2-inch pan with nonstick cooking spray.
- In a large bowl, combine cornmeal, flour, baking soda and sugar.
- In another bowl, combine milk, egg and oil.
- To the milk mixture, add onion, bell pepper, cream corn, cheese, green onions and jalapenos. Mix well.
- Stir into flour mixture. Gently stir in seafood.
- Transfer mixture to prepared pan. Bake for 55–60 minutes or until golden brown.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
