• Tommy Centola

Shrimp Cornbread Muffins from Louisiana Cookin Magazine

Updated: Jan 4

Cornbread is a very popular dish here in Arkansas. It is found on most dinner tables. Here is a Cajun twist on this Arkansas staple.

2 tablespoons unsalted Butter

1/2 pound large fresh Shrimp, peeled and deveined

2 cloves Garlic, minced

2 1/4 teaspoons Salt, divded

1/8 teaspoon ground Black Pepper

2 tablespoons finely chopped Chives

1 teaspoon Cajun Seasoning

1/4 cup All-Purpose Flour

1/2 cup Yellow Corn Flour

1/2 cup Yellow Cornmeal

2 tablespoons Sugar

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 Jalapeno Pepper, seeded and finely diced

2 large Eggs

3/4 cup whole Buttermilk, well-shaken

2 tablespoons melted unsalted Butter, slightly cooled

Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick baking spray with flour, and set aside.

In a large skillet, melt butter over medium-high heat. Add shrimp, and cook 2 to 3 minutes on each side; add garlic, 1/4 teaspoon salt, and pepper, and cook 1 minute more. Chop shrimp, and place in a bowl.. Add chives and Cajun Seasoning. Refrigerate 20 minutes, or up to 2 days.

In a large bowl, whisk together flours, sugar, baking powder, baking salt, jalapeno, and remaining 2 teaspoons salt. In a small bowl, whisk eggs until frothy, about 30 seconds. Add buttermilk and melted butter, and combine. Add egg mixture to the flour mixture, and whisk until just combined.

Divide batter among muffin cups, starting with 1/4 cup batter per cup. Place 1 tablespoon shrimp mixture in center of each corn muffin. Bake 10 to 12 minutes and remove from oven. Shrimp mixture should have sunk into the batter. Add 1 tablespoon and bake until toothpick inserted in center comes out clean and edges of corn muffin are golden brown, 2 to 4 minutes. Let cool in muffin tin 10 minutes, then carefully remove corn muffins from pan and serve immediately.

Makes 12 muffins.

Enjoy!!!

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