Recipes from Cajun Country :: Cajun Main Dish Seafood
Cornbread2 eggs
1/4 c. canola (or other vegetable) oil
8 oz. sour cream (about 1 c.)
1/2 c. milk
1 1/2 (one and one-half) c. self-rising cornmeal mix
4 oz. (1 c.) shredded Monterey jack cheese
2 to 3 tsp. dried Creole seasoning
2 tsp. chopped fresh parsley
1 lb. shelled, deveined uncooked med. shrimp
4 oz. cream cheese, cubed
Creole Sauce
2 Tbsp. butter or butter-replacement
1/4 c. chopped onion
1/3 c. chopped celery
3 cloves garlic, minced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 bay leaf
2 tsp. salt
1 Tbsp. sugar
3 Tbsp. Worcestershire sauce
2 tsp. hot pepper sauce
Preheat oven to 400 degrees fahrenheit. Grease a 10-in. cast iron skillet; place in oven to heat.
In a large bowl, beat eggs. Blend in oil, sour cream and milk. Add remaining cornbread ingredients except cream cheese; stir until blended. Pour batter into hot skillet. Dot in an even way with cubed cream cheese; press into batter. Bake at 400 degrees fahrenheit for 30 to 35 mins. or until golden brown.
Meanwhile, melt butter in a med. saucepan over med. heat. Add onion, celery and garlic; cook until vegetables are tender, stirring frequently. Add remaining sauce ingredients; mix well. Heat until bubbly; reduce heat and simmer 20 to 1/2 an hour. Remove and discard bay leaf.
To serve, cut cornbread into wedges and serve with sauce.
Makes 8 servings.
