Mexican Shrimp Cornbread
Mexican Shrimp Cornbread combines savory sausage, tender shrimp, and sweet corn in a flavorful, moist bread perfect as an appetizer or side dish for any meal.
Ingredients
- 2 eggs ⓘ
- 1 cup yellow cornmeal ⓘ
- 1 can Cream Style corn ⓘ
- 1 can whole kernel corn, drained ⓘ
- 1 cup evaporated milk ⓘ
- 1 medium onion ⓘ
- 1/2 medium bell pepper ⓘ
- 1 teaspoon salt ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 cup shortening ⓘ
- 1 pound ground meat (e.g., Jimmy Dean sausage), browned and drained ⓘ
- 1 pound shrimp, boiled and cut into bite-size pieces ⓘ
- Black pepper to taste ⓘ
Instructions
- Preheat oven to 400°F.
- Beat eggs, cornmeal, creamed corn, whole kernel corn, and evaporated milk together in a large bowl.
- Chop onion and bell pepper into the mixture.
- Add salt, baking soda, 1/4 cup shortening, black pepper, and red pepper; mix well.
- Add browned sausage and cooked shrimp to the mixture and mix well again.
- Place remaining shortening into a 13 x 9-inch baking pan and grease all sides well.
- Pour the mixture into the prepared pan.
- Bake for 1 hour.
- Cool and slice into squares.
Tips & Substitutions
For a spicy kick, consider adding diced jalapeños or using spicy sausage instead of regular. You can substitute regular cornmeal with a gluten-free blend if needed. If you don't have evaporated milk, whole milk or buttermilk can work as alternatives. For added flavor, try incorporating herbs like cilantro or spices like cumin into the mixture. This dish is a great way to use leftover shrimp from other meals, such as Shrimp Fajitas.
Serving Suggestions
Serve the Mexican Shrimp Cornbread warm, garnished with fresh cilantro or a dollop of sour cream. It pairs beautifully with a fresh salad or a side of Gazpacho Shrimp for a refreshing contrast. For a heartier meal, consider serving it alongside a bowl of chili or some grilled vegetables. This dish is versatile enough to serve as a main course or a side dish for your favorite Mexican recipes.
Storage & Reheating
Allow the cornbread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It can be stored in the refrigerator for up to 4 days. To reheat, place slices in the microwave for 30-60 seconds or warm in an oven at 350°F until heated through. You can also enjoy it cold as a snack.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Shrimp Cornbread contains roughly 336 calories, with 11g protein, 31g carbohydrates, and 20g fat. It is an excellent source of protein (22% of the Daily Value), and a good source of iron and dietary fiber. Note that it is relatively high in sodium, at 471mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen shrimp instead of fresh?
Yes, frozen shrimp can be a great option. Just ensure they are fully thawed and drained before adding them to the mixture. This helps maintain the texture and flavor of the dish. You can quickly thaw shrimp by placing them in a bowl of cold water for about 15-20 minutes.
How can I make this recipe vegetarian?
To make a vegetarian version, simply omit the ground meat and shrimp. You can replace them with sautéed vegetables like zucchini, mushrooms, or black beans for added protein and flavor. Adjust the seasonings to ensure it has a robust taste that complements the cornbread.
Can I make this cornbread ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just remember to grease the baking pan right before you pour in the mixture and bake it. This allows the flavors to meld, making it even tastier when baked the next day.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).