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  • Writer's pictureTommy Centola

Shrimp Cornbread from Chef Frank Brigtsen

Updated: Mar 21, 2021

This week, I am featuring 2 recipes from Chef Frank Brigtsen. He is one of the best chef’s in Louisiana. He is also very generous with his time, spending it teaching the fine art of New Orleans cooking.

3/4 cup All-purpose White Flour

3/4 cup yellow Corn Flower

3/4 cup yellow Corn Meal

2 teaspoons Baking Powder

2 teaspoons Baking Soda

1/2 cup granulated White Sugar

2 tablespoons fresh Jalaeño Peppers, finely chopped

5 teaspoons Salt, in all

1 1/2 cup Green Onions, thinly sliced, in all

2 Eggs

6 tablespoons Unsalted Butter, melted

2 cups Buttermilk

4 tablespoons unsalted Butter

3 cups peeled, diced Louisiana Shrimp (about 3 pounds whole shrimp)

1 teaspoon minced fresh Garlic

1/4 teaspoon ground Cayenne Pepper

Preheat oven to 350℉. In a mixing bowl, combine both flours, corn meal, baking powder, baking soda, sugar, jalapeños, 4 teaspoons salt and 1/2 cup green onions. Blend well and set aside.

In a separate mixing bowl, whisk eggs until frothy. Add 6 tablespoons melted butter and buttermilk; whisk until fully blended. Combine egg/buttermilk mixture with the dry ingredients and mix thoroughly.

In a large skillet, melt the 4 tablespoons of butter over medium-high heat. Add remaining green onions and sauté for 20 seconds. Add the diced shrimp, garlic, 1 teaspoon salt and cayenne. Cook, stirring constantly, until the shrimp are fully cooked, 2 to 3 minutes.

Add the cooked shrimp to the cornbread batter and mix until fully blended. Place the shrimp cornbread batter into a shallow, buttered 9×12-inch baking pan and bake at 350℉ until a knife is interred into the middle of the cormbread comes out clean and the cornbread is browned on top, 40 to 45 minutes.


Good Cooking, Good Eating and Good Living!!!

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