- 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
- 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.
*Chef Frank Brigtsen, Brigtsen’s Restaurant, New Orleans, LA