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Shrimp Cornbread Recipe

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This recipe for Shrimp Cornbread is from Carrie and Cody's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One half cup onion, chopped
½ cup red bell pepper, diced
½ cup green onions, chopped
2 cups Cheddar cheese, shredded
1 box Jiffy cornbread mix
3 eggs, beaten
1 can of creamed corn
1 tbsp. Tony Chachere's seasoning (I use the salt free)
1 stick melted butter
1 pound shrimp and crab pieces
Directions:
Directions:
Preheat oven to 350º.
Mix all ingredients together; pour into a 9 x 13-inch pan lightly sprayed with cooking spray. Bake at 350º for approximately 45 minutes or until done.


Can substitute crawfish (rinsed and drained) for shrimp and crab - use crawfish from Louisiana not from China.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
One hour
Personal Notes:
Personal Notes:
This is a recipe I picked up while living in Louisiana and have since fixed it in Kansas. It can be difficult to find the shrimp from Louisiana rather than from China.

 

 

 

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