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Shrimp Creole Cornbread with Creole Sauce




  • 2 eggs
  • 1/4 cup vegetable oil
  • 8 ounces sour cream (about 1 cup)
  • 1/2 cup milk
  • 1 1/2 cups self-rising cornmeal mix
  • 4 ounces (1 cup) shredded Monterey jack cheese
  • 2 to 3 teaspoons dried Creole seasoning
  • 2 teaspoons chopped fresh parsley
  • 1 pound shelled, deveined uncooked medium shrimp
  • 4 ounces cream cheese, cubed

Creole Sauce

  • 2 tablespoons butter or margarine
  • 1/4 cup chopped onion
  • 1/3 cup chopped celery
  • 3 cloves garlic, minced
  • 2 (14 1/2 ounce) cans diced tomatoes, undrained
  • 1 bay leaf
  • 2 teaspoons salt
  • 1 tablespoon granulated sugar
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons hot pepper sauce


  1. Heat oven to 400 degrees F. Grease a 10-inch cast iron skillet; place in oven to heat.
  2. 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 evenly with cubed cream cheese; press into batter.
  3. Bake at 400 degrees F for 30 to 35 minutes or until golden brown.
  4. Meanwhile, melt butter in a medium saucepan over medium heat. Add onion, celery and garlic; cook until vegetables are tender, stirring frequently.
  5. Add remaining sauce ingredients; mix well. Heat until bubbly; reduce heat and simmer for 20 to 30 minutes.
  6. Remove and discard bay leaf.
  7. To serve, cut cornbread into wedges and serve with sauce.

Yield: 8 servings


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