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Shrimp Corn Bread

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Makes: 8 servings Hands-on time: 30 minutes Total time: 1 hour 15 minutes

3 thick bacon slices

4 large eggs

¼ cup milk

½ cup (1 stick) butter, melted and cooled

1 (6-oz.) package buttermilk corn bread mix

6 dashes hot pepper sauce

1 medium onion, chopped

1 (10-oz.) package frozen chopped spinach or chopped broccoli, thawed and drained well

1 lb. large shrimp, cooked, peeled, deveined and chopped

2 cups (8 oz.) finely shredded sharp cheddar cheese

Chopped fresh parsley

1. Preheat oven to 375. Cook bacon in 10½-in. cast-iron skillet over medium-high heat until crisp. Drain well on paper towels; crumble and set aside.

2. Transfer 1 tbsp. bacon drippings to a small bowl; discard the rest. Wipe skillet clean; return drippings to skillet. Place in oven to heat.

3. Whisk eggs in a large bowl; add milk and next 3 ingredients. Stir in onion, spinach, shrimp and 1½ cups cheese. Pour batter into hot skillet. Sprinkle ½ cup cheese over top.

4. Bake until set and golden brown, 30 to 35 minutes. Remove from oven; let stand 5 to 10 minutes in skillet on a wire rack. Sprinkle with bacon and parsley and serve.