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3/4 cup all-purpose white flour
3/4 cup yellow corn flour
3/4 cup yellow corn meal
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup granulated white sugar
2 tablespoons fresh jalapeño peppers, finely chopped
5 teaspoons salt, in all
1 1/2 cups 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
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Preheat oven to 350°F. 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 the 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, just 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 9x12-inch baking pan and bake at 350°F until a knife inserted into the middle of the cornbread comes out clean and the cornbread is browned on top, 40 to 45 minutes.
Pair With:
Von Buhl Forster Jesuitgarten Spätlese, a German white to match the shrimp and cornmeal.
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